Chef John's Shrimp Cocktail

Recipe View Crafting the Poaching Liquid (15 minutes): In a large pot, combine the cold water, sliced onion, lemon, bruised garlic, fresh tarragon, seafood seasoning, peppercorns, and bay leaf. Bring the mixture to a gentle simmer and allow it to infuse for about 15 minutes, creating a flavorful base for the shrimp.

Recipe View Preparing the Cocktail Sauce (15 minutes chilling): In a separate bowl, whisk together the ketchup, chili sauce, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, and a pinch of salt. Adjust the horseradish and hot sauce to your preferred level of spiciness. Cover and refrigerate for at least 15 minutes to allow the flavors to meld together.

Recipe View Poaching the Shrimp (5 minutes): Bring the poaching liquid to a rapid boil. Gently add the shrimp to the boiling liquid and cook until they turn bright pink on the outside and the meat is opaque in the center, approximately 5 minutes. Be careful not to overcook the shrimp, as this will make them tough.

Recipe View Chilling the Shrimp (10 minutes): Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process. Immerse the shrimp in the ice water until they are thoroughly chilled, about 10 minutes. Drain well.

Recipe View Plating and Serving: Arrange the chilled shrimp artfully on a platter, either individually or draped over the edge of a cocktail glass. Serve immediately with the chilled cocktail sauce for dipping. Garnish with lemon wedges and fresh parsley, if desired.