Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan combine 3 cups water, 1 tablespoon kosher salt, the juice of one lemon half (squeeze the other half for garnish), 1 bay leaf, and 6 black peppercorns. Bring to a gentle simmer over medium heat — do not boil vigorously.

Poach shrimp

Add the peeled and deveined shrimp to the simmering liquid in a single layer. Cook until the shrimp turn opaque, curl into a loose C shape, and register 120–125°F (49–52°C) internally, about 2–3 minutes depending on size. Do not overcook.

Shock and chill

Using a slotted spoon, immediately transfer the shrimp to a bowl of ice water to stop cooking. Leave for 3–5 minutes until completely chilled. Drain and pat dry with paper towels. Refrigerate until ready to serve.

Combine base ingredients

In a medium bowl combine 1 cup ketchup and 3 tablespoons prepared horseradish. Whisk until smooth.

Season and balance

Add 2 teaspoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 3 dashes Tabasco (adjust to heat preference), 1 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk thoroughly and taste. Adjust horseradish for heat, lemon for brightness, or hot sauce for spice. Chill at least 15 minutes to let flavors meld.

Prepare serving platter by spreading 4 cups crushed or cubed ice on a large platter or individual serving plates.

Mound a small bowl of chilled cocktail sauce in the center of the ice. Arrange the chilled shrimp around the bowl, tails out, in an even circle or fan.

Garnish with lemon wedges and sprinkle 2 tablespoons chopped parsley over the ice (avoid parsley directly on shrimp if you prefer it separate). Add extra dashes of Tabasco at the table for guests who want more heat.

Serve immediately, or keep chilled on ice and serve within 2 hours for best texture. Serves with small forks or toothpicks for easy dipping.