Cocktail Di Gamberetti Recipe

Prep Shrimp

If shrimp are raw, bring a pot of salted water to a boil, add shrimp and cook 2–3 minutes until opaque and firm; immediately transfer to an ice bath to stop cooking. If shrimp are pre-cooked, rinse and pat dry. Remove shells leaving tails on for presentation, devein if necessary.

Toss the cooked, chilled shrimp with 2 tablespoons fresh lemon juice and a light pinch of salt. Cover and refrigerate while you make the sauce — this infuses a bright flavor and keeps shrimp chilled for serving.

Make Sauce

In a small bowl combine 1/2 cup ketchup, 2 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbsp fresh lemon juice and 1 tsp hot sauce (if using). Stir until smooth.

Season the sauce with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust: add more horseradish for heat, more lemon for brightness, or a little sugar if the ketchup is very tart. Refrigerate until assembly.

Prepare Glasses

Chill four small cocktail or martini glasses (or stemmed dessert glasses). Fill each glass with an even layer of crushed or cubed ice to keep the shrimp cold during service.

Place a lettuce leaf or small handful of microgreens in each glass against the inside to create a bed for the shrimp and sauce.

Fill and Garnish

Spoon about 2 tablespoons of cocktail sauce into each glass over the lettuce. Arrange 3 shrimp per glass, hooking the tails over the rim for an attractive presentation. Sprinkle each serving with a light dusting (about 1/16 tsp) of paprika and a few grains of chopped parsley.

Serve immediately with a lemon wedge on the rim for squeezing. Provide extra sauce on the side if desired.