Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot combine 8 cups water, 1 tablespoon kosher salt, the juice of the whole lemon (reserve the squeezed lemon halves), 1 bay leaf and 1 teaspoon peppercorns. Bring to a gentle boil over medium-high heat.

Cook shrimp

Once the liquid is at a rolling boil, add the shrimp and cook just until pink and opaque, about 2 to 3 minutes for large shrimp. Do not overcook.

Shock shrimp

Immediately transfer the cooked shrimp to a large bowl filled with 3 cups of ice and some of the reserved lemon halves to stop cooking and chill quickly. Let sit in the ice bath for 3–5 minutes.

Drain shrimp and pat dry with paper towels. Refrigerate shrimp until ready to serve, keeping them chilled.

Combine 1 cup ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional) and 1 teaspoon smoked paprika (optional) in a bowl. Stir until smooth.

Season the sauce with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust heat or acidity by adding more horseradish, hot sauce, or lemon juice as desired. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Halve and pit the ripe avocado. Scoop the flesh into a small bowl and lightly mash with a fork. Add 1 teaspoon fresh lemon juice and 1 tablespoon minced cilantro (if using). Season to taste with a pinch of salt and gently mix.

To assemble shrimp cocktail for 4 servings: Divide the mashed avocado among 4 small serving glasses or shallow bowls (about 1–2 tablespoons each). Arrange 4–5 chilled shrimp per portion around or atop the avocado. Spoon 2–3 tablespoons of cocktail sauce into each glass or serve sauce on the side in a small ramekin.

Garnish each serving with microgreens or a small bed of mixed salad greens, and a lemon wedge. Serve immediately while shrimp are chilled.