The Best Shrimp Cocktail Recipe | Chef Genevieve | Cafe Casino

Ingredients

• 1 lb U8 (2oz ea) shrimp, shell on, deveined
• 20 cups cold water
• 2 medium carrots, peeled and quartered
• 2 stalks celery, quartered
• 1 large onion, skin removed and quartered
• 1 head garlic, sliced in half
• 1 lemon, halved
• 1/4 bunch parsley
• 10 sprigs fresh thyme
• 2 bay leaves
• 2 Tbsp kosher salt
• 1 cup ketchup
• 1 lemon, zested and juiced
• 2 Tbsp prepared horseradish
• 1 tsp Worcestershire sauce
• Dash hot sauce (TT)