Classic Shrimp Cocktail

Instructions

1. 1

   Make the cocktail sauce first so it has time to chill and the flavors meld. In a small Mixing Bowl, stir together the Ketchup, Prepared Horseradish, Lemon Juice, Worcestershire Sauce, Hot Sauce, and Kosher Salt. Taste and adjust — add more Prepared Horseradish for extra kick or more Lemon Juice for brightness. Cover and refrigerate until ready to serve.

2. 2

   Fill a large Pot with 3 quarts of Water. Add the Kosher Salt, Black Peppercorns, smashed Garlic, Celery, Bay Leaves, and squeeze in the Lemon halves, then drop them in too. Bring to a rolling boil over high heat.

3. 3

   While the water heats, prepare an ice bath: fill a large Mixing Bowl with plenty of Ice and Cold Water. Set it near the stove.

4. 4

   Once the water is at a full boil, reduce the heat to medium so it settles to a gentle simmer. Add all the Large Shrimp in a single batch. Poach, stirring once, until the Large Shrimp are pink, curled into a loose 'C' shape, and just opaque throughout — about 2 to 3 minutes. Do not overcook; they should not curl tightly into an 'O'.

5. 5

   Using a Slotted Spoon, immediately transfer the Large Shrimp to the ice bath. Let them chill for at least 5 minutes until completely cold. This stops the cooking instantly and keeps them tender and juicy.

6. 6

   Drain the Large Shrimp well in a Colander and pat dry with paper towels. At this point, the Large Shrimp can be refrigerated in an Airtight Container for up to 2 days.

7. 7

   To serve, spread crushed Ice on a large platter or in individual glasses. Arrange the chilled Large Shrimp over the Ice with their tails hooked over the rim for easy grabbing. Place the cocktail sauce in a Bowl in the center (or at the bottom of each glass). Add Lemon wedges around the platter. Serve immediately.

Master the techniques

Free step-by-step guides with exact times and temperatures.