Ingredients:

  • 2 lbs Large Shrimp (raw, peeled, tail-on, de-veined, 21/25 count)
  • 8 cups Water
  • 2 Tbsp Coarse Sea Salt
  • 1 whole Lemon, sliced (for poaching liquid)
  • 3 Fresh Bay Leaves
  • 1 tsp Whole Black Peppercorns
  • Large quantity Ice
  • 1 cup High-Quality Ketchup
  • 3–4 Tbsp Prepared Horseradish (adjust to heat level)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Hot Sauce (e.g., Tabasco)
  • Fine Sea Salt (To taste)
  • 3–4 Lemon wedges (for garnish)
  • 1 Tbsp Fresh Parsley (finely chopped, for garnish)

Instructions:

  1. Prepare the Poaching Liquid: In the large stock pot, combine the 8 cups of water, salt, lemon slices, bay leaves, and peppercorns.
  2. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to maintain a strong simmer. Simmer gently for 5 minutes to infuse the aromatics.
  3. Create the Ice Bath (Crucial Step): While the liquid simmers, fill a very large bowl halfway with ice cubes and top up with cold water. This stops the cooking process instantly.
  4. Mix the Cocktail Sauce: In a small mixing bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Taste and adjust seasoning as needed.
  5. Chill the Sauce: Cover the sauce and place it in the refrigerator immediately.
  6. Prep the Shrimp: Ensure the shrimp are fully thawed, rinsed thoroughly, and patted lightly dry.
  7. Poach in Batches: Return the poaching liquid to a strong simmer. Add half of the shrimp to the simmering liquid (do not crowd the pot). Poach for 2–4 minutes. The shrimp are done when they curl into a gentle 'C' shape and turn uniformly pink and opaque.
  8. Shock Immediately: Using a slotted spoon or strainer, rapidly transfer the cooked shrimp directly from the simmering liquid into the prepared ice bath. Repeat the poaching and shocking process with the second batch.
  9. Drain and Chill: Allow the shrimp to sit in the ice bath for 5 minutes until fully chilled. Drain well, pat dry with paper towels to remove excess water, and transfer to a clean container. Refrigerate the shrimp for at least 30 minutes before serving.
  10. Arrange the Platter: Arrange the chilled shrimp artfully on your serving platter.
  11. Serve the Sauce and Garnish: Place the chilled cocktail sauce in a small serving bowl in the center of the platter. Scatter the chopped fresh parsley over the shrimp and arrange the fresh lemon wedges around the platter. Serve immediately.