For the Poached Shrimp:

• • 1 pound Large Shrimp (21–25 count), Peeled and Deveined: The star of our dish, fresh, high-quality shrimp is essential. Large shrimp are ideal as they are substantial enough to hold their shape during poaching and offer a satisfying bite. Look for shrimp that are firm to the touch, smell fresh (not fishy), and have a translucent color. Peeled and deveined shrimp save you time and effort, but you can also buy shrimp with shells on and peel them yourself. If using frozen shrimp, thaw them completely before poaching. For the best flavor and texture, opt for wild-caught shrimp if possible. You can also use smaller shrimp (like 31–40 count), but you may need to reduce the poaching time slightly.

• • 6 cups Water: Water forms the base of our poaching liquid. Using enough water ensures the shrimp are fully submerged and cook evenly. Filtered water is always a good choice for cooking to avoid any off-flavors from tap water.

• • ½ cup Dry White Wine (Optional): Dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, adds a layer of subtle complexity and flavor to the poaching liquid. The acidity in the wine also helps to tenderize the shrimp. If you prefer to omit the wine, simply substitute with more water. Chicken broth or vegetable broth can also be used in place of water or wine for a richer flavor.

• • 1 Lemon, Halved: Lemon is crucial for adding brightness and acidity to the poaching liquid. The lemon wedges infuse the shrimp with a refreshing citrus flavor and also help to prevent the shrimp from becoming rubbery. Squeeze the juice from one half of the lemon into the poaching liquid and add both halves to the pot. You can also add lemon zest for even more intense lemon flavor.

• • 2 Bay Leaves: Bay leaves contribute a subtle, slightly floral and herbaceous aroma to the poaching liquid. They add depth and complexity to the overall flavor of the shrimp. Use dried bay leaves. Don’t overdo it with bay leaves, as their flavor can become overpowering if too many are used.

• • 1 teaspoon Black Peppercorns: Black peppercorns infuse the poaching liquid with a mild peppery spice and aromatic warmth. Use whole black peppercorns for the best flavor infusion. You can also use white peppercorns for a milder pepper flavor.

• • 1 teaspoon Salt: Salt is essential for seasoning the poaching liquid and enhancing the natural flavor of the shrimp. Use kosher salt or sea salt. Salt not only seasons the shrimp but also helps to draw out moisture and create a more flavorful final product.

For the Homemade Thousand Island Dressing:

• • ½ cup Mayonnaise: Mayonnaise forms the creamy base of our Thousand Island dressing. Use high-quality mayonnaise for the best flavor and texture. Full-fat mayonnaise will provide the richest flavor and creamiest consistency. For a lighter option, you can use light mayonnaise, but the flavor and texture may be slightly less rich. For a vegan version, use vegan mayonnaise.

• • ¼ cup Ketchup: Ketchup provides the signature tangy-sweet flavor and vibrant red color of Thousand Island dressing. Use your favorite brand of ketchup. For a slightly spicier dressing, you can use a chili-garlic ketchup or add a dash of hot sauce.

• • 2 tablespoons Sweet Pickle Relish: Sweet pickle relish adds a delightful sweetness and chunky texture to the dressing, contributing to the classic Thousand Island flavor profile. Make sure to use sweet pickle relish, not dill relish, as the sweetness is essential. If you prefer a chunkier dressing, you can use a coarse-cut sweet pickle relish.

• • 1 tablespoon Finely Diced Yellow Onion: Finely diced yellow onion adds a subtle sharpness and aromatic bite to the dressing. Ensure the onion is diced very finely so it blends seamlessly into the dressing. You can also use shallots for a milder onion flavor.

• • 1 tablespoon Finely Diced Celery: Finely diced celery adds a refreshing crunch and subtle vegetal note to the dressing, contributing to its texture and complexity. Dice the celery finely to ensure it’s evenly distributed throughout the dressing.

• • 1 tablespoon Fresh Lemon Juice: Fresh lemon juice adds brightness and acidity to the dressing, balancing the richness of the mayonnaise and sweetness of the ketchup and relish. Freshly squeezed lemon juice is always preferred over bottled lemon juice for the best flavor.

• • 1 teaspoon Worcestershire Sauce: Worcestershire sauce adds a savory, umami depth of flavor to the dressing, enhancing its complexity and richness. Worcestershire sauce is a key ingredient in authentic Thousand Island dressing and should not be omitted. Ensure you are using a vegetarian or vegan Worcestershire sauce if needed.

• • ½ teaspoon Paprika: Paprika adds a subtle smoky flavor and enhances the reddish hue of the dressing. You can use regular paprika or smoked paprika for a more pronounced smoky flavor.

• • ¼ teaspoon Salt: Salt balances the flavors and enhances the overall taste of the dressing. Use kosher salt or sea salt. Adjust the amount of salt to your taste.

• • ¼ teaspoon Black Pepper: Black pepper adds a touch of spice and complexity to the dressing. Freshly ground black pepper is ideal for the best flavor, but pre-ground black pepper will also work.