Shrimp Cocktail Recipe

Prepare poaching liquid

In a wide pot or deep skillet combine 2 cups water, 1 cup white wine, 1 tablespoon kosher salt, 1 teaspoon whole black peppercorns and 1 bay leaf. Slice the lemon in half and squeeze juice into the pot, then add the halves as well. Bring the liquid to a gentle simmer over medium heat.

Poach shrimp

Reduce heat so the liquid stays at a gentle simmer (not a rolling boil). Add the 22 jumbo shrimp in a single layer. Cook until shrimp are just opaque and curl into a loose C shape, about 2–3 minutes depending on size. Do not overcook.

Shock and chill

Prepare a large bowl with 3 cups ice and a little cold water. Using a slotted spoon transfer the shrimp immediately into the ice bath to stop cooking. Let chill 2–3 minutes until completely cold. Drain well and pat dry with paper towels. Refrigerate shrimp until serving on a bed of crushed ice.

In a small bowl combine 1 cup ketchup, 2 tablespoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice and 1 teaspoon hot sauce if using. Taste and adjust seasoning with a pinch of salt and more horseradish or hot sauce to preference. Chill until ready to serve.

In a medium bowl combine 1 cup diced mango, 1/2 cup diced roma tomato, 2 tablespoons finely diced red onion, 1 minced and seeded jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Mix gently and let sit 10–15 minutes at room temperature to allow flavors to meld. Chill if not serving immediately.

Place 3 cups thinly sliced kale in a large bowl. Drizzle with 1 tablespoon olive oil and 1 tablespoon fresh lime juice, then season with 1/4 teaspoon ground cumin, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Massage the kale with your hands for 1–2 minutes until slightly softened.

Add 1/2 cup corn, 1/4 cup rinsed black beans, 1/4 cup diced red bell pepper, 1 tablespoon sliced green onions and 2 tablespoons crumbled cotija or feta. Toss to combine. Taste and adjust seasoning. Keep chilled until serving.

Arrange a serving platter with 2 cups crushed ice. Mound the fiesta kale salad on one side of the platter or in a separate small bowl if you prefer. Neatly fan or arrange the 22 chilled shrimp around a small bowl of cocktail sauce placed in the center or slightly off-center.

Spoon a couple of tablespoons of mango pico de gallo into a small ramekin or place a spoonful atop a few shrimp for guests who want the mango accent. Garnish the platter with 3 lemon wedges and a sprinkle of fresh cilantro leaves.

Serve immediately, keeping the shrimp chilled on the ice. Leftover shrimp can be stored airtight in the refrigerator for up to 2 days; keep sauces and pico separate until serving.