This easy shrimp cocktail recipe starts by bringing water, wine, lemon, parsley, bay leaves, and peppercorns to a boil. The liquid is then removed from the heat and the shrimp tossed in to gently poach. We skip the fussy ice bath and opt for easy cooling on a baking sheet. While the shrimp chill in the fridge, mix up a simple, classic horseradish cocktail sauce for dipping.
What to buy: When purchasing shrimp, the most reliable way to determine sizing is by the “count,” or number of shrimp per pound. For example, a 21/25 count means there are 21 to 25 shrimp per pound. For this recipe, you’ll need 2 pounds of 21/25-count shrimp.
Game plan: This recipe can be made up to 1 day ahead and refrigerated.
For the cocktail sauce: