Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot bring 2 liters of water to a gentle boil. Add 1 tablespoon kosher salt, 1 bay leaf, 6 black peppercorns and the juice of half the lemon (reserve the half for serving). Reduce heat to maintain a simmer.

Poach shrimp

Add the shrimp in a single layer and simmer just until they turn pink and opaque, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Immediately remove shrimp with a slotted spoon to an ice bath (bowl of ice and cold water) to stop cooking. Chill until completely cold, about 5 minutes.

Dry and chill

Drain shrimp and pat dry with paper towels. Keep chilled in refrigerator until ready to serve, up to 4 hours. Reserve some tails for presentation if desired.

Combine base

In a medium bowl whisk together 1 cup mayonnaise, 3 teaspoons prepared horseradish, and 1 teaspoon Worcestershire sauce until smooth.

Season and flavor

Add 2 tablespoons fresh lemon juice, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Add 1 teaspoon dry sherry or white wine if using for depth.

Add heat

Stir in 4 dashes Tabasco sauce, taste, and adjust: add more horseradish for heat, more lemon for brightness, or extra Tabasco for spiciness. The sauce should be tangy, creamy and mildly spicy.

Finish and chill

Stir in 1 tablespoon chopped fresh chives if using. Cover and refrigerate the sauce for at least 15 minutes to meld flavors (can be made up to 24 hours ahead).

Arrange a shallow serving bowl or platter with crushed ice to keep shrimp chilled. Place cocktail sauce in a small bowl in the center or in individual ramekins.

Fan shrimp around the sauce with tails over the edge for easy picking. Garnish with lemon wedges and parsley sprigs. Serve immediately with extra Tabasco on the side and reserved lemon half for squeezing.

Estimate: 24 shrimp serve 4 as an appetizer (6 shrimp per person).