Chilled Poached Shrimp with Horseradish Cocktail Sauce

What you need

• 24 large raw shrimp, 21-25 per pound, deveined, shell on
• 1/2 tsp salt, plus a pinch for the sauce
• 1 lemon, halved
• 10 black peppercorns
• 1 bay leaf
• 240 ml (1 cup) ketchup
• 2 tbsp prepared horseradish, plus more to taste
• 1/2 tsp Worcestershire sauce
• 1/2 tsp hot sauce

Method

Restated from the original video

1. 1

   Fill a large saucepan three-quarters full of water and add the salt.

2. 2

   Squeeze in the juice of half the lemon and drop in the squeezed half, the peppercorns and the bay leaf.

3. 3

   Bring to a rolling boil over high heat, then take the pan off the heat and let the bubbling stop.

4. 4

   Add the shrimp, stir once and cover. Leave until pink and opaque all the way through, 4-5 min.

5. 5

   Meanwhile, fill a large bowl with ice and cold water.

6. 6

   Drain the shrimp and plunge them into the ice water until cold, about 5 min.

7. 7

   Drain again and peel, leaving the tails on as handles.

8. 8

   For the sauce, stir together the ketchup, horseradish, Worcestershire, hot sauce, a pinch of salt and a squeeze of juice from the remaining lemon half.

9. 9

   Taste and add more horseradish for more heat.

10. 10

    Spoon the sauce into four small glasses or bowls.

11. 11

    Hook the shrimp over the rims and serve cold.

Imported from cookthestory.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.