Ingredients:

  • 1 lb Large or Jumbo Shrimp, raw, peeled, and deveined
  • 6 cups Water
  • 1 large Lemon, halved
  • 1 medium Yellow Onion, quartered
  • 2 Bay Leaves
  • 1 Tbsp Kosher Salt
  • 1 tsp Whole Black Peppercorns
  • 1 cup Ketchup
  • 1/4 cup Prepared Horseradish
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Hot Sauce
  • 1/2 tsp Celery Salt
  • Pinch of freshly ground Black Pepper
  • Lemon wedges for garnish
  • Fresh Parsley sprigs for garnish

Instructions:

  1. Prepare the Poaching Liquid: Combine water, lemon halves, onion, bay leaves, salt, and peppercorns in the saucepan. Bring to a rolling boil.
  2. Poach: Once boiling vigorously, reduce heat slightly to maintain a strong simmer. Add the raw shrimp all at once.
  3. Cook & Chill Immediately: Cook for 2–4 minutes until the shrimp curl tightly and turn opaque pink. Immediately use the slotted spoon to transfer the cooked shrimp directly into the prepared ice bath.
  4. Stop Cooking: Let the shrimp chill completely in the ice water (about 5 minutes) to halt the cooking process and ensure a firm texture.
  5. Dry & Store: Drain the shrimp well and pat them very dry with paper towels. Transfer to an airtight container and chill in the refrigerator for at least 2 hours.
  6. Combine Ingredients for Sauce: In a medium bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, celery salt, and pepper until thoroughly combined.
  7. Taste and Adjust: Taste the sauce—add more horseradish for spice, or more lemon for brightness.
  8. Chill Sauce: Cover and chill for at least 30 minutes to allow the flavours to marry.
  9. Set Up Service: Place a scoop of the chilled cocktail sauce into the bottom of your serving glasses or small bowls.
  10. Arrange Shrimp: Artfully arrange 4-6 chilled shrimp around the rim of each glass, allowing the tails to hang over slightly.
  11. Garnish: Garnish with a wedge of fresh lemon and a sprig of parsley, if using. Serve immediately.