Shrimp Cocktail Recipe

Make the poaching liquid

Combine water, white wine, kosher salt, sugar, peppercorns, and bay leaves in a wide pot. Squeeze the halved lemon into the pot and add the spent halves. Bring to a gentle simmer over medium heat — do not boil vigorously.

Poach the shrimp

Once the poaching liquid is at a gentle simmer (small bubbles rising, steam present), add the shrimp in a single layer. Return to a gentle simmer and poach until shrimp are opaque and just firm, about 2–3 minutes depending on size. Do not overcook.

Shock and cool

Immediately remove the shrimp with a slotted spoon into an ice bath (ice and cold water) to stop cooking. Let chill for at least 5 minutes. Drain and dry on paper towels. Keep refrigerated until plating.

In a small bowl, whisk together ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, and black pepper until smooth. Taste and adjust heat by adding more horseradish or hot sauce. Chill in refrigerator until service.

Bloom gelatin

Place the powdered gelatin in a small bowl. Add 30 ml of the water (from the listed 60 ml) and let bloom 3–5 minutes. If using agar-agar, follow package instructions (typically simmer with the liquid).

Heat and combine

In a small saucepan, combine the remaining 30 ml water, lemon juice, and sugar. Warm gently until sugar is dissolved but do not boil. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Stir in lemon zest.

Set and finish

Pour the lemon liquid into a shallow container and refrigerate until set, about 1–2 hours. Once set, use a fork to break into small spoonable pieces or pulse gently in a blender for a smoother gel. Transfer chilled lemon gel to a small squeeze bottle or bowl for service.

Portion: Arrange 4–6 shrimp per serving (depending on size) around the edge of a small chilled glass or on individual plates, leaving space at center for sauces.

Sauce placement: Spoon or pipe about 1 tbs of cocktail sauce into a small ramekin or the center of each serving vessel. Add a small spoonful (about 1 tbs) or a few drops of lemon gel on top of or beside the cocktail sauce to add bright acidity and texture.

Finish: Garnish each serving with a dill sprig and a microgreen scatter. Serve with lemon wedges on the side. Keep chilled until served.