For the Shrimp:
- 10 cups water
- ½ lemon, cut into wedges
- 1 dried bay leaf
- Kosher salt
- 1 pound large shrimp (16 to 20 count), peeled and deveined
- Ice cubes
For the Cocktail Sauce:
- ½ cup Heinz chili sauce
- ½ cup ketchup
- 3 tablespoons creamy horseradish
- 2 teaspoons freshly squeezed lemon juice
- Zest of 1 lemon
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon hot sauce (recommended: Tabasco)
- Kosher salt and freshly ground black pepper, to taste
Step 1: Prepare the Shrimp
In a medium saucepan, bring the water, lemon wedges, bay leaf, and 1 tablespoon of kosher salt to a boil. Cover the pan and reduce the heat to low, letting the water simmer for 10 minutes to infuse with flavour.
Raise the heat to high and bring the water back to a boil. Add the shrimp and cook for 1½ to 2 minutes, just until the shrimp are bright pink and opaque. Be careful not to overcook them—they should be tender and juicy.
Step 2: Chill the Shrimp
Using a slotted spoon, immediately transfer the shrimp to a rimmed baking sheet lined with ice. Spread the shrimp in an even layer, cover with more ice, and let them chill for 5 minutes.
Step 3: Make the Cocktail Sauce
In a small bowl, whisk together the chili sauce, ketchup, horseradish, lemon juice, lemon zest, Worcestershire sauce, and hot sauce. Season with a pinch of salt and a few cracks of black pepper to taste. Adjust the horseradish or hot sauce for more heat, if desired.
Step 4: Serve
Arrange the chilled shrimp on a platter with lemon wedges and a bowl of the cocktail sauce. Garnish with sprigs of fresh parsley for a touch of colour, if you like.
If you’re hosting, you can prepare the shrimp up to 2 hours in advance. Store them in a resealable plastic bag over ice in the refrigerator.
“How easy is that? Chilled shrimp, a bright cocktail sauce, and a glass of white wine make for the perfect start to any dinner party.”
Cheers to good food, good company, and making it look effortless!
