Shrimp Cocktail Recipe

Make the poaching liquid

In a medium saucepan combine 6 cups water, 1 cup stock, 1/2 cup lime juice, 1/4 cup lemon juice, 1 1/2 tablespoons kosher salt, 1 teaspoon sugar, bay leaf, peppercorns and smashed garlic. Bring to a gentle simmer over medium heat, then reduce heat so liquid stays at a bare simmer.

Poach the shrimp

Add the shrimp in a single layer and poach until just cooked through and pink, about 2 to 3 minutes depending on size. Do not boil. When shrimp are opaque and firm, remove them with a slotted spoon into an ice bath to stop cooking. Reserve the poaching liquid; strain it through a fine mesh sieve and chill the strained broth until cold (about 30–45 minutes).

Adjust chilled broth

Once chilled, taste the broth and adjust seasoning with up to 1/4 teaspoon coarse sea salt and up to 1 teaspoon more lime juice if brighter acidity is desired. Keep chilled until assembly.

Combine the diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, 2 tablespoons lime juice and 1/2 teaspoon kosher salt in a bowl. Stir gently, taste and adjust seasoning. Let sit at room temperature for 10–15 minutes to allow flavors to meld; refrigerate if not using right away.

Toss the seeded diced cucumber and red bell pepper (if using) with a pinch of salt to draw out excess moisture. Just before serving, fold the diced avocado into the cucumber and pepper to keep avocado from browning. If you prefer, toss avocado with a teaspoon of lime juice first.

Divide chilled strained broth evenly among 4 chilled serving glasses or shallow bowls (about 3/4 cup broth per serving).

Arrange 6 shrimp per serving around the rim or inside each glass. Spoon 2–3 tablespoons pico de gallo into each glass, then add about 1/4 cup of the cucumber–avocado mix on top or to the side.

Garnish each serving with a few cilantro leaves, a lime wedge and a light sprinkle of coarse sea salt. Add a dash of hot sauce if desired.

Serve immediately while broth and shrimp are cold. Provide small forks or cocktail picks and extra lime wedges on the side.