The SavoryIngredients
- 1 lb (450g) large shrimp (16/20 count), peeled & deveined with tails on
- 4 cups cold water
- 1 lemon, thinly sliced
- 1 tbsp Old Bay seasoning (or 1 tsp salt + 1 tsp black peppercorns)
- 1 bay leaf
- Ice bath (for shocking the shrimp)
- 1/2 cup ketchup
- 2 tbsp prepared horseradish
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/4 tsp hot sauce (optional)
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
- Crushed ice for presentation (optional)
- Salt and pepper to taste
Instructions
Prepare the poaching liquid
Fill a large pot with 4 cups of water. Add the sliced lemon, Old Bay seasoning, and bay leaf. Bring to a rolling boil over high heat.
Cook the shrimp
Add the shrimp to the boiling liquid. Cook for 2-3 minutes until they turn pink and opaque. Do not overcook or they will become rubbery.
Shock in ice bath
Using a slotted spoon, immediately transfer the shrimp to the prepared ice bath. Let them chill for 5 minutes to stop the cooking process completely.
Make the cocktail sauce
In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Taste and adjust seasoning with salt and pepper.
Chill and drain
Drain the shrimp and pat dry with paper towels. Arrange them on a platter or in individual serving glasses. Refrigerate for at least 10 minutes to chill thoroughly.
Garnish and plate
Spoon the cocktail sauce into a small serving bowl. Garnish the shrimp with fresh parsley and lemon wedges for a bright, elegant presentation.
Arrange on ice
Line a serving platter with crushed ice and arrange the shrimp around the sauce bowl. This keeps the shrimp beautifully chilled throughout service.
Store leftovers
Keep leftover shrimp and sauce covered in the refrigerator for up to 2 days. The cocktail sauce can be prepared up to a week in advance.
Tips & Tricks
- Choose shrimp that are firm, translucent, and smell of the sea for the freshest flavor.
- Do not overcook the shrimp they need only 2-3 minutes until pink and curled.
- Shocking the shrimp in an ice bath locks in the perfect texture and stops carryover cooking.
- For the best flavor, make the cocktail sauce a day ahead to allow the flavors to meld.
- Serve on a bed of crushed ice for an impressive restaurant-quality presentation at home.
