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Restaurants›The Farm and Fisherman Tavern›Shrimp Coctel Recipe

Shrimp Coctel Recipe

Name: The Farm and Fisherman Taverns Shrimp Coctel Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 each large shrimp (26-30), peeled and deveined, tails optional; 1 cups dry white wine; 1 cups water; 2 tbs fresh lemon juice; 1 each lemon halves; 1 each bay leaves; 1 each garlic clove, smashed; 1 tsp kosher salt; 6 each black peppercorns; 1 cups tomato juice (or strained crushed tomato + water); 3 tbs fresh lime juice; 1 tbs Worcestershire sauce; 1 tsp chile piquín flakes or crushed (or to taste); 1 tsp freshly ground black pepper; 1 cups cold poaching liquid (reserved); 1 tsp kosher salt; 0.25 cups red onion, finely diced; 2 tbs fresh cilantro, stems removed, chopped; 0.5 each ripe avocado, diced; 4 each tostadas or saltine-style crackers for serving; 2 each fresh lime wedges

Inspired by The Farm and Fisherman Tavern

Time45m

Serves4

Traditional riff on the classic Mexican shrimp cocktail-10 26-30 shrimp.poached in white wine, lemon, and bay, chilled and served in a pool of cocktail “sauce”- a broth made from tomato and lime juice, Worcestershire, chili piquin, black pepper, and some of the poaching liquid from the shrimp. Served with red onion, cilantro, avocado and tostadas.

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Ingredients

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Poached Shrimp

10 each large shrimp (26-30), peeled and deveined, tails optional

1 cups dry white wine

1 cups water

2 tbs fresh lemon juice

1 each lemon halves

1 each bay leaves

1 each garlic clove, smashed

1 tsp kosher salt

6 each black peppercorns

Cocktail Broth / Sauce

1 cups tomato juice (or strained crushed tomato + water)

3 tbs Fresh lime juice

1 tbs Original Worcestershire Sauce

1 tsp chile piquín flakes or crushed (or to taste)

1 tsp freshly ground black pepper

1 cups cold poaching liquid (reserved)

1 tsp kosher salt

Finish & Garnish

1/4 cups red onion, finely diced

2 tbs fresh cilantro, stems removed, chopped

1/2 each ripe avocado, diced

4 each tostadas or saltine-style crackers for serving

2 each fresh lime wedges

Method

Poached Shrimp

Prepare poaching liquid

In a medium saucepan, combine the white wine, water, lemon juice, smashed garlic clove, bay leaf, peppercorns and 1 tsp kosher salt. Halve the lemon and add the halves to the pot for extra flavor.

Bring to simmer

Bring the mixture to a gentle simmer over medium heat. Do not boil vigorously—aim for small bubbles around the edges.

Poach shrimp

Add the shrimp in a single layer and cook for 2 to 3 minutes, or until the shrimp turn pink and opaque and curl into a loose 'C' shape. (Large shrimp cook quickly; overcooking makes them tough.)

Shock and chill

Using a slotted spoon, transfer the cooked shrimp to an ice bath (bowl of ice water) to stop cooking and chill completely, about 5 minutes. Reserve 1 cup of the poaching liquid by straining it into a bowl; discard solids (bay, garlic, lemon halves and peppercorns). Chill the reserved liquid in the fridge until cold.

Peel / trim

If you left tails on, you may remove them now if desired. Pat shrimp dry and keep chilled until assembling.

Cocktail Broth / Sauce

Combine base

In a bowl, whisk together the tomato juice, fresh lime juice, Worcestershire sauce, chile piquín, and freshly ground black pepper.

Add poaching liquid

Gradually whisk in the chilled reserved poaching liquid until the mixture is smooth. Taste and adjust seasoning with up to 1 tsp kosher salt, more lime if brighter acidity is desired, or more piquín for heat.

Chill sauce

Cover and refrigerate the cocktail broth for at least 20 minutes to let flavors meld and to ensure it is well chilled before assembling with cold shrimp.

Finish & Assembly

Prepare garnishes

Dice the avocado and toss gently with a squeeze of lime to retard browning. Finely dice the red onion and chop the cilantro.

Combine shrimp and broth

Place a shallow pool (about 1/3 to 1/2 cup) of the chilled cocktail broth in individual serving bowls or a large bowl. Arrange 3–5 chilled shrimp per serving into the broth (depending on bowl size; total shrimp yields 10).

Add garnishes

Top each serving with a sprinkle of diced red onion, chopped cilantro, and a few diced avocado pieces. Serve immediately with tostadas and lime wedges on the side.

Serving suggestion

For a traditional presentation, serve in tall cocktail glasses or small bowls so there is more broth. Pass additional hot sauce or extra lime at the table.