Gulf Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot combine 8 cups water, 2 tablespoons kosher salt, 1 teaspoon whole black peppercorns, 2 bay leaves and the juice of 1 lemon plus the lemon halves. Bring to a gentle boil over high heat.

Cook shrimp

Once the liquid reaches a rolling boil, reduce heat so it returns to a gentle simmer. Add the shrimp in a single layer and cook until they are opaque and just curled, about 2 to 3 minutes for large Gulf shrimp. Do not overcook.

Shock shrimp

Immediately remove the shrimp with a slotted spoon into a large bowl filled with 4 cups ice and cold water to stop cooking. Let chill 2 to 3 minutes until completely cool.

Drain and chill

Drain the shrimp well in a colander, pat dry with paper towels, then refrigerate on a tray covered loosely with plastic wrap until ready to serve (at least 15 minutes). Keep tails on for presentation.

In a medium bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 4 dashes hot sauce and 1 teaspoon smoked paprika. Whisk until smooth.

Taste and adjust seasoning: add up to 1/2 tablespoon more horseradish for heat, additional lemon for brightness, or a pinch more salt and pepper to balance. Refrigerate at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Prepare serving platter: pile 2 cups of crushed ice in a shallow bowl or on a platter. Arrange chilled shrimp around or over the ice with tails facing out for easy picking.

Spoon cocktail sauce into individual small bowls or one larger bowl and place in the center of the platter. Garnish the sauce with 2 tablespoons chopped parsley and a light sprinkle of smoked paprika if desired.

Serve with lemon wedges. Encourage guests to squeeze lemon over shrimp before dipping. Keep remaining shrimp refrigerated and discard if left out more than 2 hours.