关于此食谱

一道永恒的派对必备——完美水煮、鲜嫩多汁的虾，冰冷供应，搭配大胆而爽口的自制鸡尾酒酱。这种万无一失的方法使用调味法式清汤轻轻水煮虾，使其保持多汁和美味，绝不会变得有嚼劲。简单易提前准备，展示时令人印象深刻，总是在任何聚会上第一个被一扫而空。

步骤说明

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.