Appetizer: United States – Jumbo Shrimp Cocktail with Horseradish-Spiked Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 5 min

Total 28 min

Ingredients

- 12 jumbo shrimp, peeled and deveined, tails on, approx. 1 lb (450 g) total
- 6 cups (1.4 L) water
- 1 tbsp (15 ml) kosher salt
- 1 lemon, halved
- 1 bay leaf
- 1 tsp (5 ml) black peppercorns
- Ice, for ice bath and serving platter
- 1/2 cup (120 ml) ketchup
- 2 tbsp (30 ml) prepared horseradish (adjust to taste)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1/4 tsp (1 ml) hot sauce (optional)
- 1/4 tsp (1 ml) smoked paprika or regular paprika (optional)
- 1/4 tsp (1 ml) kosher salt, or to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
- 1 tbsp (15 ml) chopped fresh parsley, for garnish

Instructions

1. Make an ice bath: fill a large bowl with ice and cold water; set aside. Also arrange a shallow platter or bowl with crushed ice for serving.
2. Prepare the poaching liquid: in a medium saucepan combine 6 cups (1.4 L) water, 1 tbsp (15 ml) kosher salt, the halved lemon (squeezed into the pot, then drop halves in), 1 bay leaf, and 1 tsp (5 ml) black peppercorns. Bring to a gentle simmer over medium heat.
3. Poach the shrimp: when the poaching liquid is simmering, add the shrimp and cook until just opaque and firm, about 2–3 minutes depending on size. Do not overcook.
4. Shock and chill: using a slotted spoon, transfer the shrimp immediately to the ice bath to stop cooking. Leave until completely cold, about 5 minutes, then drain and pat dry with paper towels.
5. Make the horseradish-spiked cocktail sauce: in a small bowl whisk together 1/2 cup (120 ml) ketchup, 2 tbsp (30 ml) prepared horseradish, 1 tbsp (15 ml) fresh lemon juice, 1 tsp (5 ml) Worcestershire sauce, 1/4 tsp (1 ml) hot sauce (if using), 1/4 tsp (1 ml) paprika (if using), 1/4 tsp (1 ml) kosher salt, and freshly ground black pepper to taste. Taste and adjust horseradish and lemon for desired heat and brightness.
6. Chill the sauce: refrigerate the sauce for at least 15 minutes to let flavors meld; it can be made several hours ahead and held chilled.
7. Arrange for serving: mound crushed ice on the serving platter and nestle a small bowl of sauce in the center. Fan the chilled shrimp around the bowl with tails over the edge for easy picking.
8. Garnish and finish: tuck lemon wedges around the shrimp, sprinkle chopped fresh parsley over the ice, and provide cocktail forks or toothpicks. Keep the platter on ice until served.
9. Serving note: if preparing ahead, keep poached shrimp refrigerated in a covered container on ice, and bring to the platter shortly before serving to maintain chill and texture.