Shrimp Cocktail Recipe

Prepare poaching liquid

In a large saucepan, combine 4 cups water, kosher salt, halved fresh lemon (squeeze one half into the water, then add both halves), bay leaves and peppercorns. Bring to a gentle boil over medium-high heat.

Poach shrimp

Once the liquid reaches a gentle rolling boil, reduce heat so it simmers. Add the peeled, deveined shrimp in a single layer; cook until they are opaque, curl slightly, and register 120–125°F (about 2–3 minutes depending on size). Do not overcook.

Shock shrimp

Immediately transfer the cooked shrimp with a slotted spoon to a large bowl filled with ice and 6 cups cold water to stop cooking. Let cool completely (about 5 minutes). Drain well and pat dry on paper towels. Refrigerate until ready to assemble.

In a medium bowl, combine mayonnaise and Greek yogurt until smooth. Stir in drained capers (roughly chop half the capers if you prefer smaller bites), fresh lemon juice, lemon zest, Dijon mustard, olive oil, chopped parsley and snipped chives. Add hot sauce if using.

Season dressing with 1/4 tsp salt and 1/8 tsp freshly ground black pepper, taste and adjust acidity or seasoning: add up to 1 tsp more lemon juice or a pinch more salt if desired. Refrigerate for at least 15 minutes to let flavors meld.

Toast brioche rolls: preheat oven broiler or a skillet. Lightly butter the cut sides of each roll with softened butter and toast under the broiler or in the skillet until golden, about 1–2 minutes under broiler or 1 minute per side in skillet. Watch closely to avoid burning.

Assemble cocktail: place 6 shrimp per serving on a chilled plate or in a small cocktail glass. Spoon 1 to 2 tablespoons of the lemon-caper dressing alongside or over the shrimp, reserving extra dressing for guests. Garnish with a sprig of microgreens or chopped parsley and a lemon wedge.

Serve immediately while shrimp are cold and the brioche is warm. Offer extra dressing on the side and additional hot sauce or lemon wedges to taste.

Storage: keep leftover shrimp covered in the refrigerator and consume within 24–36 hours. Store dressing in an airtight container for up to 3 days.