Ingredients
Equipment
Method
- Rinse the shrimp under cool water. Devein the shrimp using kitchen shears, but do not peel them.
- Peel and quarter the white onion. Place the onion in a medium pot with water, kosher salt, white wine vinegar, and black peppercorns. Bring to a boil over high heat.
- Add the shrimp to the boiling water and immediately remove the pot from the heat. Let the shrimp sit until they are just opaque, pink, and cooked through, about 1 1/2 to 2 minutes.
- Drain the shrimp or remove them with a slotted spoon. Spread the shrimp in a single layer on a baking sheet. Discard the onion and peppercorns. Refrigerate the shrimp until chilled, about 25 minutes.
- Juice one of the lemons into a medium bowl to get 2 tablespoons of juice. Add the ketchup, Worcestershire sauce, prepared horseradish, black pepper, hot sauce, and chili paste (if using). Stir to combine. Taste and add more horseradish and/or chili paste if you like.
- Peel the shrimp, leaving the tails on. Squeeze the juice from the remaining lemon halves over the shrimp.
- Divide the cocktail sauce among 8 martini or coupe glasses. Hang 5 shrimp over the edge of each glass. Alternatively, fill a platter or serving bowl with ice, arrange the shrimp on the ice, and place a bowl of cocktail sauce next to them. Serve with lemon wedges for squeezing, if desired. Provide a small bowl for discarded shrimp tails.
Nutrition
Notes
The cocktail sauce can be made up to 1 week ahead and stored in an airtight container in the refrigerator. The shrimp can be cooked up to 1 day ahead, stored in an airtight container in the refrigerator, and served chilled. Leftover shrimp and cocktail sauce can be refrigerated in separate airtight containers. The shrimp can be stored for up to 2 days, and the cocktail sauce for up to 1 week.