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Shrimp Cocktail Recipe

Name: Luna | Modern Mexicans Shrimp Cocktail Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 24 pieces large shrimp (16/20 count), peeled and deveined, tails on; 6 cups water; 1 tbs kosher salt; 6 pieces black peppercorns; 1 piece bay leaf; 1 piece lemon; 4 cups ice; 3 tbs ketchup; 1 tsp prepared horseradish; 1 tsp Worcestershire sauce; 1 tsp fresh lemon juice; 1 dash hot sauce (optional); 1 pinch salt; 1 cup ripe roma tomatoes, seeded and finely diced; 1 tbs white onion, finely diced; 2 tbs fresh cilantro, chopped; 1 tsp jalapeño, seeded and finely minced; 1 tbs fresh lime juice; 1 tsp salt; 1 piece ripe avocado, sliced (about 1 small); 8 pieces fresh cilantro leaves; 4 pieces lemon wedges

Inspired by Luna | Modern Mexican

Time40m

Serves4

A delicious cocktail of shrimp, flavored with our special cocktail sauce, pico de gallo, & sliced avocado.

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Ingredients

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Shrimp

24 pieces large shrimp (16/20 count), peeled and deveined, tails on

6 cups water

1 tbs kosher salt

6 pieces black peppercorns

1 piece bay leaf

1 piece Lemon

4 cups ice

Cocktail Sauce

3 tbs Ketchup

1 tsp prepared horseradish

1 tsp Original Worcestershire Sauce

1 tsp fresh lemon juice

1 dash hot sauce (optional)

1 pinch Celtic sea salt

Pico de Gallo

1 cup ripe roma tomatoes, seeded and finely diced

1 tbs white onion, finely diced

2 tbs Fresh cilantro, chopped

1 tsp jalapeño, seeded and finely minced

1 tbs Fresh lime juice

1 tsp Celtic sea salt

Garnish & Assembly

1 piece ripe avocado, sliced (about 1 small)

8 pieces Fresh cilantro leaves

4 pieces lemon wedges

Method

Shrimp

Prepare poaching liquid

In a large saucepan combine 6 cups water, 1 tablespoon kosher salt, 6 black peppercorns and 1 bay leaf. Cut the lemon in half and squeeze one half into the water, then drop the spent half into the pot. Bring to a gentle simmer over medium heat.

Poach shrimp

When the poaching liquid reaches a gentle simmer (small bubbles, not a rolling boil), add the shrimp in a single layer. Cook until shrimp are opaque and just curled, about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Prepare a large bowl with 4 cups of ice and cold water. Use a slotted spoon to transfer the cooked shrimp immediately into the ice bath to stop cooking. Let chill for at least 5 minutes until fully cooled.

Dry and chill

Drain shrimp and pat dry with paper towels. Refrigerate until ready to assemble the cocktails, up to 2 hours.

Cocktail Sauce

In a small bowl combine 3 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice and a dash of hot sauce if using. Taste and add a pinch of salt if needed. Adjust horseradish or hot sauce to preference. Chill until serving.

Pico de Gallo

Combine 1 cup diced tomatoes, 1 tablespoon finely diced white onion, 2 tablespoons chopped cilantro and 1 teaspoon minced jalapeño in a bowl. Add 1 tablespoon fresh lime juice and 1 teaspoon salt. Mix gently, taste and adjust salt or lime as needed. Let sit 10–15 minutes for flavors to meld, then refrigerate until assembly.

Garnish & Assembly

Slice the avocado shortly before serving to prevent browning. Fan or slice the avocado into 8 thin slices.

To assemble 4 servings: place about 2 tablespoons cocktail sauce into the bottom of each serving glass or small bowl. Divide pico de gallo evenly among the 4 glasses (about 3 tablespoons each) and spoon on top of the sauce or to the side as preferred. Arrange 6 chilled shrimp around the rim of each glass (tails out) or pile them over the pico. Place 2 avocado slices in each glass and garnish with a couple cilantro leaves and a lemon wedge.