Nakatomi Party Shrimp

🥗 Ingredients

For the Shrimp:

• 1 pound jumbo shrimp (16-20 count), shell-on
• 1 bay leaf
• 1 lemon, halved
• 1 tablespoon kosher salt
• 1 teaspoon black peppercorns
• Ice for ice bath

For the Cocktail Sauce:

• 1 cup ketchup
• 3 tablespoons prepared horseradish (or more to taste)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce (optional)
• Pinch of celery salt
• Lemon wedges for serving

👨‍🍳 Instructions

1. Prepare the poaching liquid: In a large pot, combine 4 quarts of water with the bay leaf, squeezed lemon halves, salt, and peppercorns. Bring to a rolling boil.
2. Prep the ice bath: While the water heats, prepare a large bowl filled with ice and cold water. This stops the cooking immediately and keeps shrimp tender.
3. Cook the shrimp: Add the shrimp to the boiling water. Cook for 2-3 minutes until they turn pink and curl into a C-shape. Don't overcook—they'll become rubbery!
4. Ice bath plunge: Immediately transfer the shrimp to the ice bath using a slotted spoon. Let them cool completely, about 5 minutes.
5. Peel and devein: Once cooled, peel the shrimp, leaving the tail on for presentation. Use a small knife to remove the dark vein along the back.
6. Make the cocktail sauce: In a bowl, mix the ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and celery salt. Taste and adjust the horseradish level.
7. Serve: Arrange shrimp around the edge of a martini glass or serving bowl with the cocktail sauce in the center. Garnish with lemon wedges.