Classic Shrimp Cocktail

Ingredients

• 2 lb jumbo shrimp (16 to 20 per lb), shell on, deveined
• 1 lemon, halved, plus wedges to serve
• 2 bay leaves
• 1 tbsp Old Bay or 1 tsp peppercorns
• 2 tbsp salt
• For the cocktail sauce: 3/4 cup ketchup
• 2 to 3 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• a few dashes of hot sauce
• pinch of black pepper

Steps

1. Stir the cocktail sauce ingredients together and chill.
2. Fill a large pot with 3 quarts water, squeeze in the lemon and add the halves, bay leaves, Old Bay and salt. Bring to a boil and simmer 5 minutes.
3. Turn off the heat, add the shrimp and let them poach, stirring once, until pink and just opaque, 3 to 4 minutes.
4. Drain and plunge immediately into a large bowl of ice water until completely cold.
5. Peel the shrimp, leaving the tails on, and pat dry. Chill until serving.
6. Serve over ice or hanging on a glass of crushed ice with the cocktail sauce and lemon wedges.

TipPoaching in water that's off the heat keeps the shrimp tender; boiling them hard makes them tight and rubbery.