Poached shrimp for shrimp cocktail

Defrost frozen shrimp in a colander set inside a bowl in the fridge overnight, tossing occasionally.

Or seal the shrimp in a zip-top bag by submerging it as the zipper closes to force the air out, lay them flat, weigh the bag down in cold water and either run cold tap water over it or top it with ice, replacing it as it melts.

Mix the kosher salt and baking soda and sprinkle the mixture evenly over one pound of raw shrimp; rest in the fridge 20 minutes to one hour.

Cover the stock and water and bring to a rolling boil, then kill the heat and wait for most of the bubbles to dissipate.

Add the shrimp, stir, cover and let the residual heat cook them four to 10 minutes depending on size, until pink and firm or 145F at the thickest point.

Plunge the shrimp into an ice bath to halt the cooking, then pat dry, wrap tightly and refrigerate.

Whisk the chili sauce, ketchup, horseradish, hot sauce and Worcestershire together and arrange the shrimp around the rim of the glass.