Shrimp Cocktail Recipe

Prepare cooking liquid

In a large saucepan combine 6 cups water, 1 tablespoon kosher salt, 1 bay leaf, 8 black peppercorns and the halved lemon (flesh side down). Bring to a gentle boil over medium-high heat.

Cook shrimp

Once the water is boiling, add the peeled and deveined shrimp in a single layer. Return to a gentle boil and cook just until opaque and pink, about 1.5 to 2 minutes depending on size. Do not overcook — shrimp will continue to firm as they cool.

Shock shrimp

While shrimp cook, fill a large bowl with 2 cups ice and 1 cup cold water (or use ice only). Immediately transfer cooked shrimp with a slotted spoon into the ice bath to stop cooking. Let shrimp chill for 3 minutes until completely cooled.

Dry and chill

Remove shrimp from ice bath, pat dry with paper towels, and refrigerate on a tray covered lightly with plastic wrap until ready to serve (at least 15 minutes). Reserve cooking liquid if you like, but discard bay leaf and peppercorns.

In a small bowl whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon honey and 1/2 teaspoon olive oil until smooth. Season with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness by adding a few drops more lemon juice or honey. Refrigerate until service; sauce will keep for 2–3 days.

In a small bowl combine 1/2 cup ketchup, 1 teaspoon prepared horseradish, 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon sriracha, 1/4 teaspoon smoked paprika and 1/8 teaspoon salt. Whisk until smooth and taste for heat — add more horseradish or sriracha if you prefer more spice. Chill for at least 10 minutes to let flavors meld.

Place crushed ice in a large shallow bowl or individual cocktail glasses. Arrange chilled shrimp around the rim or on the ice bed with tails out for easy picking.

Spoon small amounts of Lemon Dijonnaise and Spicy Cocktail Sauce into separate small bowls or ramekins. Garnish the platter with fresh lemon wedges and sprinkle chopped parsley over the shrimp for color.

Serve immediately. To eat: dip chilled shrimp into either sauce or squeeze lemon over shrimp before dipping. Leftover cooked shrimp will keep covered in the refrigerator for up to 2 days (sauces refrigerated separately).