Shrimp Cocktail Recipe

Prepare the poaching liquid

In a large saucepan or pot, combine 2 liters water, kosher salt, black peppercorns, and bay leaf. Halve the lemon and squeeze the juice into the pot, then add the lemon halves as well. Bring to a gentle boil over high heat.

Cook the shrimp

Once the liquid reaches a rolling boil, add the shrimp in a single layer. Return to a boil, then reduce heat so the liquid simmers. Cook until shrimp are opaque and just curled, about 2–3 minutes depending on size (large shrimp will be closer to 3 minutes). Do not overcook.

Shock the shrimp

While the shrimp cook, fill a large bowl with the ice and cold water to create an ice bath. When shrimp are done, quickly transfer them with a slotted spoon to the ice bath to stop cooking. Chill at least 5 minutes until completely cooled. Drain well and pat dry with paper towels. Refrigerate until ready to serve.

In a small bowl, combine 3 tbsp ketchup, 2 tsp prepared horseradish, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, and 3 dashes hot sauce. Add 1 dash smoked hot sauce if using for a smoky note.

Taste and adjust: if the sauce is too bright, stir in 1 tsp granulated sugar. Add a pinch of salt and a pinch of freshly ground black pepper. Adjust hot sauce and horseradish to your heat preference. Chill the sauce at least 10 minutes for flavors to meld; it can be made up to 24 hours ahead and refrigerated in a covered container.

Prepare serving platter: If desired, rim small serving bowls with lemon juice and dip into coarse sea salt. Arrange shrimp around small bowls of cocktail sauce or place sauce in a central bowl with shrimp fanned around it. Place lemon wedges on the platter.

Finish: Sprinkle chopped parsley over the platter for color. Serve chilled. Squeeze additional lemon over shrimp as desired and offer extra hot sauce on the side.