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Frequently paired with
The best thing to pair and share with Jumbo Shrimp Cocktail
Ingredients
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Shrimp
Fermented chili cocktail sauce
Garnish & serving
Method
Shrimp
Prepare poaching liquid
In a large pot bring 2 liters of water to a gentle boil. Add 2 tablespoons kosher salt, 1 tablespoon whole black peppercorns, 2 bay leaves and the juice and half the peel of 1 lemon (use a vegetable peeler to remove a long strip of peel). Reduce to a simmer and let the flavors bloom for 3 minutes.
Poach shrimp
Bring the liquid back to a gentle boil. Add the peeled shrimp in a single layer. As soon as the liquid returns to a simmer, cook the shrimp until opaque and just curled, about 2–3 minutes depending on size (jumbo 16/20 will be about 2½ minutes). Do not overcook.
Shock shrimp
Immediately transfer the shrimp with a slotted spoon to a large bowl filled with 4 cups of ice and water to stop the cooking. Let chill for 5 minutes until shrimp are cold through. Drain well and pat dry. Refrigerate shrimp until ready to serve.
Fermented chili cocktail sauce
Mix base ingredients
In a medium bowl combine 1 cup tomato ketchup, 3 tablespoons prepared horseradish, and 2 tablespoons fermented chili paste. Whisk until smooth.
Season and balance
Add 1 tablespoon rice vinegar, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 1 teaspoon granulated sugar, ½ teaspoon sea salt and ¼ teaspoon black pepper. Taste and adjust: add the optional 1 teaspoon hot sauce for extra heat or another teaspoon of fermented chili paste for deeper fermented flavor.
Chill
Cover and refrigerate the sauce for at least 30 minutes (or up to 24 hours) to let flavors meld. Stir again before serving.
Garnish & assembly
Prepare serving platter or glasses: Fill a shallow platter or individual cocktail glasses with crushed ice (about 4 cups). Arrange chilled shrimp around the rim or on top of the ice with tails out for easy picking (reserve some ice in the bowl to keep shrimp cold during service).
Portion sauce: Spoon the fermented chili cocktail sauce into a small bowl or individual ramekins and place in the center of the platter or serve alongside each portion.
Garnish and finish: Sprinkle 2 tablespoons chopped fresh parsley over the shrimp and add 4 lemon wedges. Optionally brush a tiny squeeze of lemon over shrimp just before serving. Serve immediately so shrimp remain cold and firm.