Shrimp Cocktail Recipe

• 8 cups (2 quarts) water
• 1/2 cup dry white wine
• 1 medium lemon, thinly sliced
• 3 fresh Italian parsley sprigs
• 2 bay leaves
• 2 teaspoons whole black peppercorns
• 1 1/2 teaspoons kosher salt
• 2 pounds (21/25-count) shrimp, peeled except for the tails and deveined
• 1 1/2 cups ketchup
• 1/4 cup prepared horseradish
• 1/2 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon Tabasco

1. Combine everything except the shrimp in a 4-quart saucepan or pot over high heat and bring it to a boil.
2. Add the shrimp, stir, and remove the pan from the heat.
3. Cover with a tightfitting lid and let sit until the shrimp are opaque and just cooked through, about 10 minutes.
4. Meanwhile, line a baking sheet with paper towels and set it aside.
5. When the shrimp are ready, drain them in a strainer set in the sink.
6. Transfer them to the prepared baking sheet and arrange in a single layer, removing and discarding any solids from the poaching liquid that have stuck to the shrimp (discard the contents in the strainer as well).
7. Let sit until cooled to room temperature, about 10 minutes
8. Transfer the shrimp to a large bowl and cover with plastic wrap.
9. Refrigerate until chilled, at least 1 hour and up to 1 day.
10. Meanwhile, make the cocktail sauce.
11. Stir all the ingredients together in a medium bowl.
12. Taste and season with more pepper as needed.
13. Cover the bowl with plastic wrap and chill until ready to serve.
14. Serve the shrimp with the sauce for dipping.

water, white wine, lemon, parsley sprigs, bay leaves, whole black peppercorns, kosher salt, shrimp, ketchup, horseradish, freshly squeezed lemon juice, freshly ground black pepper, tabasco

Taken from www.chowhound.com/recipes/shrimp-cocktail-30813 (may not work)