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Chilled South American Shrimp Recipe

Name: The Wishing Wells Chilled South American Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: South American
Ingredients: 1 lb large shrimp (peeled, deveined, tails on); 4 cups water; 0.5 cups white wine (optional); 1 tbs kosher salt; 1 each bay leaf; 6 each black peppercorns; 1 each lime (halved); 6 cups ice; 0.5 cups ketchup; 2 tsp prepared horseradish; 2 tbs fresh lime juice; 1 tsp aji amarillo paste (or other mild yellow chile paste); 1 tbs fresh cilantro (finely chopped); 1 tbs fresh parsley (finely chopped); 0.5 tsp hot sauce (such as Tabasco); 0.25 tsp smoked paprika; 1 tsp olive oil; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 4 each lime wedges; 2 cups mixed baby greens or chopped lettuce; 1 each avocado (sliced, optional)

Inspired by The Wishing Well

Time30m

Serves4

cocktail sauce

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Ingredients

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Shrimp

1 lb large shrimp (peeled, deveined, tails on)

4 cups water

1/2 cups white wine (optional)

1 tbs kosher salt

1 each bay leaf

6 each black peppercorns

1 each lime (halved)

6 cups ice

South American–Style Cocktail Sauce

1/2 cups Ketchup

2 tsp prepared horseradish

2 tbs Fresh lime juice

1 tsp aji amarillo paste (or other mild yellow chile paste)

1 tbs fresh cilantro (finely chopped)

1 tbs fresh parsley (finely chopped)

1/2 tsp hot sauce (such as Tabasco)

1/4 tsp Smoked paprika

1 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

To Serve

4 each Lime wedges

2 cups mixed baby greens or chopped lettuce

1 each avocado (sliced, optional)

Method

Shrimp

Prepare poaching liquid

In a medium pot combine 4 cups water, 1/2 cup white wine (optional), 1 tablespoon kosher salt, 1 bay leaf, 6 black peppercorns and the juice from 1 halved lime. Bring to a gentle simmer over medium heat.

Cook shrimp

When the liquid is simmering (small bubbles, not a rolling boil), add the large shrimp in a single layer. Cook until the shrimp turn pink, opaque and curl into a loose 'C', about 2–3 minutes depending on size. Do not overcook.

Shock and chill

Immediately transfer the cooked shrimp to a large bowl filled with the 6 cups of ice to stop cooking. Let sit 3–4 minutes until shrimp are fully chilled. Drain well and pat dry with paper towels. Refrigerate until ready to serve.

South American–Style Cocktail Sauce

Combine sauce ingredients

In a small bowl whisk together 1/2 cup ketchup, 2 teaspoons prepared horseradish, 2 tablespoons fresh lime juice, 1 teaspoon aji amarillo paste, 1 tablespoon finely chopped cilantro, 1 tablespoon finely chopped parsley, 1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper until smooth and uniform.

Adjust seasoning

Taste and adjust: add more horseradish for heat, more lime for brightness, or a pinch more aji amarillo or hot sauce for chile flavor. Chill the sauce 10–15 minutes so flavors meld (can be made up to 24 hours ahead).

To Serve

Plate

Arrange 2 cups mixed baby greens or chopped lettuce on a platter or individual plates. Fan sliced avocado (if using) and arrange chilled shrimp on top or around the greens.

Add sauce and garnishes

Serve the chilled shrimp with the South American cocktail sauce in a small bowl for dipping or spoon some over the shrimp. Garnish with lime wedges. Offer extra chopped cilantro if desired.