Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 2000 ml water, 2 tbs kosher salt, bay leaf, peppercorns, and the halved lemon (squeeze halves into the water and then add halves). Bring to a gentle rolling boil over high heat.

Poach shrimp

Once the liquid is boiling, add the shrimp in a single layer and return to a boil. Cook until shrimp are just opaque and pink, about 2–3 minutes depending on size (do not overcook).

Shock shrimp

Immediately transfer shrimp to a large bowl of ice water (about 4 cups ice + cold water) to stop cooking and firm the texture. Leave shrimp in ice water for 3–4 minutes, then drain and pat dry. Chill in refrigerator until assembling (at least 15 minutes).

In a medium bowl combine 1 cup ketchup, 3 tbs prepared horseradish, 2 tbs fresh lime juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika and 1 tsp salt. Whisk until smooth and taste; adjust horseradish, hot sauce, or salt to achieve your preferred heat and acidity. Chill in refrigerator for at least 10 minutes to let flavors meld.

Prepare avocado & vegetables

Toss the diced avocado with 1 tbs fresh lime juice and a light pinch of salt to prevent browning. In a bowl combine diced tomato, finely diced red onion, and 2 tablespoons of the chopped cilantro. Season tomato mixture with a small pinch of salt and freshly ground black pepper to taste.

Combine shrimp with sauce

If desired, chop shrimp in halves or leave whole. In a large mixing bowl combine chilled shrimp with the prepared cocktail sauce, tossing gently to coat evenly. Reserve a few whole shrimp for garnish if plating individually.

Finish and garnish

Fold the avocado and tomato-onion-cilantro mixture into the shrimp gently so avocado does not mash. Taste and adjust seasoning with salt, pepper, or extra lime juice as needed. Garnish with remaining chopped cilantro.

Serve

Transfer the shrimp cocktail to a serving bowl or individual dishes. Serve chilled with crackers on the side. Estimated make-ahead: the shrimp mixed with sauce will keep well covered in refrigerator for up to 24 hours, but add avocado just before serving to avoid browning.