Ingredients:

  • 1 lb (454g) large shrimp, peeled and deveined
  • 6 cups (1.4L) water
  • 1 lemon, halved
  • 1 bay leaf
  • 1 tsp (5g) black peppercorns
  • 1/2 tsp (3g) salt
  • 1 cup (240g) ketchup
  • 2 tbsp (30ml) prepared horseradish, drained
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) Worcestershire sauce
  • 1/4 tsp (1.5g) hot sauce
  • Pinch of black pepper

Instructions:

  1. Combine water, lemon halves, bay leaf, peppercorns, and salt in a medium saucepan. Bring to a boil over medium-high heat.
  2. Once boiling, reduce heat to a simmer. Gently add the shrimp to the simmering water. Cook until the shrimp turn pink and opaque, about 3-5 minutes, depending on size. Be careful not to overcook!
  3. Immediately transfer the cooked shrimp to an ice bath to stop the cooking process and chill them quickly. Let them cool for at least 10 minutes.
  4. In a mixing bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and black pepper. Stir well to combine. Taste and adjust seasonings as needed.
  5. Arrange the chilled shrimp in serving glasses or bowls. Spoon the cocktail sauce alongside or underneath the shrimp. Serve immediately.