Name: Classic Shrimp Cocktail
Total time: PLACEHOLDER
Ingredients: 2 pounds shell-on jumbo shrimp (16 to 20 per pound); 2 1/2 tablespoons salt; 10 sprigs fresh thyme; 2 teaspoons peppercorns; 3 bay leaves; 1/2 teaspoon celery seeds; 8 (2-inch) strips lemon zest plus 1/4 cup juice, spent halves reserved (2 lemons); 8 cups ice; 1 cup ketchup; 1/4 cup prepared horseradish; 1 teaspoon Worcestershire sauce; 1 teaspoon lemon juice; 1/2 teaspoon Old Bay seasoning; 1/8 teaspoon cayenne pepper

Why This Recipe Works

Shrimp Cocktail is a classic at parties, but it rarely does justice to the festive occasion: The shrimp are overcooked, rubbery, and flavorless, and they’re served with a sugary-sweet cocktail sauce. To ensure perfectly cooked shrimp, we start them in cool water, bring it up to a simmer, and then immediately kill the heat and cover the pot. When the shrimp are pink and tender, we add ice to stop the cooking process. Finally, we developed a traditional cocktail sauce—ketchup and horseradish based—that’s balanced enough to complement the sweet shrimp instead of hiding their flavor.

Before You Begin

The shrimp and sauce may be made up to 24 hours in advance and refrigerated.

Instructions

for the shrimp

Using kitchen shears, cut through top shell of shrimp along vein line. Leave shell on and remove and discard vein. Combine shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves, and celery seeds in Dutch oven. Set pot over medium-high heat and cook, stirring occasionally, until water registers 170 degrees and shrimp are just beginning to turn pink, 5 to 7 minutes.

Remove from heat and add lemon zest and juice and spent halves. Cover and let sit until shrimp are completely pink and firm, 5 to 7 minutes. Stir ice into pot and let shrimp cool completely, about 5 minutes. Drain shrimp in colander and peel, leaving tails intact. Refrigerate shrimp until ready to use.

for the cocktail sauce

Whisk all ingredients together in bowl until combined. Serve cocktail sauce with shrimp.