Ingredients
- 3 quarts cold water
- ¼ onion, sliced
- ½ lemon
- 2 cloves garlic, peeled and bruised
- 2 sprigs fresh tarragon
- 1 tablespoon seafood seasoning (such as Old Bay®)
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- ½ cup ketchup
- ¼ cup chili sauce
- ¼ cup prepared horseradish
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 3 drops hot sauce, or to taste
- 1 pinch salt
- 2 pounds shell-on deveined jumbo shrimp
Directions
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For the poaching liquid: Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
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For the cocktail sauce: Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
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For the shrimp: Bring poaching liquid to a rapid boil. Cook shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain.
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Arrange cold shrimp on a platter and serve with chilled sauce.
