Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot bring 8 cups water to a gentle simmer over medium heat. Add 1 tablespoon kosher salt, 1 teaspoon sugar, 1 bay leaf, 6 peppercorns and the juice of half the lemon (squeeze lemon and drop the spent half into the pot). Stir to dissolve salt and sugar and allow the aromatics to infuse for 2 minutes; do not boil vigorously.

Poach shrimp

Add the jumbo shrimp in a single layer. Reduce heat so the liquid is at a low simmer. Cook until shrimp are opaque and just firm, about 2–3 minutes depending on size. As soon as they turn pink and curl, remove immediately with a slotted spoon.

Shock and chill

Prepare an ice bath (4 cups ice with 2 cups cold water in a large bowl). Transfer shrimp to the ice bath to stop cooking and cool completely, about 5 minutes. Once chilled, drain shrimp well and pat dry with paper towels. Refrigerate until ready to serve.

Reserve the poaching liquid if desired for another use (discard lemon half and bay leaf). Slice remaining half lemon into wedges for garnish.

In a medium bowl combine 1 cup ketchup, 3 tsp prepared horseradish, 2 tbsp fresh lemon juice, 1 tsp Worcestershire sauce and 1 tsp hot sauce. Stir until smooth.

Add 1 tsp finely grated lemon zest, 1 tbsp finely chopped chives, 1 tsp freshly ground black pepper, 1 tsp sea salt and (optional) 1 tsp dry gin. Taste and adjust heat with more horseradish or hot sauce and acidity with a little more lemon juice if needed.

Chill the sauce for at least 15 minutes to let flavors meld. Keep refrigerated until serving.

Chill martini glasses (or serving platter) in the freezer for 5–10 minutes or fill glasses with ice water while preparing to keep shrimp cold. Dry glasses before plating.

Place about 2 tablespoons of cocktail sauce into the base of each martini glass (or into a small ramekin if using a platter). Arrange 4–6 chilled jumbo shrimp around the rim of each glass with tails hanging over the edge, or fan shrimp around the ramekin on a platter.

Garnish each serving with a lemon wedge and a sprig of parsley. Serve immediately while shrimp are cold.