Ingredients:

  • 2 lb (16/20 count) raw, peeled, and deveined shrimp
  • 1 gallon water
  • 1/4 cup kosher salt
  • 1 lemon, halved (for poaching)
  • 1 onion, quartered (for poaching)
  • 4 bay leaves (for poaching)
  • 1.5 cup ketchup
  • 1/2 cup prepared horseradish (extra zesty)
  • 2 tbsp fresh lemon juice (for sauce)
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce (such as Tabasco)

Instructions:

  1. Combine 1 gallon of water, 1/4 cup kosher salt, the halved lemon, quartered onion, and bay leaves in a large pot. Bring the mixture to a rolling simmer over high heat. Once simmering, immediately turn off the heat. This is crucial for gentle poaching.
  2. Add the peeled and deveined shrimp to the hot liquid. Stir once to submerge them completely. Let the shrimp poach gently in the residual heat for 3 to 5 minutes, or until they curl into a gentle 'C' shape and are opaque. Do not overcook them into an ‘O’ shape.
  3. Immediately remove the cooked shrimp using a slotted spoon and transfer them to a bowl filled with ice water (an ice bath) for 5 minutes. This stops the cooking process instantly and achieves the desired firm, crisp texture. Drain the chilled shrimp and refrigerate for a minimum of 60 minutes before serving.
  4. In a medium bowl, combine the ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce. Mix thoroughly until the sauce has a uniform, deep crimson color.
  5. Taste and adjust the cocktail sauce (add more horseradish for heat or lemon for brightness). Chill the sauce until serving. Serve the deeply chilled shrimp arranged around a bowl of the zesty cocktail sauce.