Jalapeño Pickled Shrimp Cocktail Recipe

Prepare an ice bath

Fill a large bowl with the ice and cold water and set aside. This will stop the cooking and keep shrimp firm.

Poach the shrimp

In a medium saucepan bring 1200 ml water and 2 tbs kosher salt to a gentle boil. Add shrimp in a single layer, return to a simmer and cook until just opaque and firm, 2 to 3 minutes depending on size.

Shock and chill

Immediately transfer shrimp with a slotted spoon to the ice bath to cool completely, about 5 minutes. Drain and pat shrimp dry with paper towels. Refrigerate briefly while you make the brine.

Make the brine

In a small saucepan combine 240 ml white vinegar, 120 ml water, 2 tbs sugar and 1 tsp kosher salt. Add sliced jalapeños, smashed garlic, 1 tsp peppercorns, bay leaf and cilantro stems. Bring to a simmer over medium heat, stirring until sugar is dissolved, then remove from heat and let cool to warm (about 10 minutes).

Pickle the shrimp

Place the cooled shrimp in a non-reactive container or jar. Pour the warm brine over the shrimp, ensuring slices of jalapeño and aromatics are distributed. Press shrimp under the liquid, cover, and refrigerate for at least 2 hours for mild flavor or overnight for more heat and flavor infusion.

Finish before serving

When ready to serve, remove shrimp from brine and drain well. Reserve a few teaspoons of brine to stir into the cocktail sauce if you want an extra jalapeño-accented tang (optional). Discard brine or reserve jalapeños for garnish.

Combine sauce ingredients

In a bowl whisk together 120 ml ketchup, 2 tsp prepared horseradish, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, 1 tsp hot sauce (if using) and 1 tsp smoked paprika until smooth.

Adjust seasoning

Taste and add up to 1 tsp reserved pickling brine for brightness and a splash more lemon if desired. Adjust salt to taste. Chill the sauce at least 15 minutes to let flavors meld.

Plate the cocktail

Arrange pickled shrimp around a small bowl of chilled cocktail sauce or portion shrimp into individual glasses with sauce in the center. Garnish with cilantro leaves, microgreens and lemon wedges. Sprinkle a pinch of coarse sea salt on lemon wedges if desired.

Serve

Serve immediately. Leftover pickled shrimp will keep refrigerated in the brine for up to 3 days; shrimp removed from brine and dressed with sauce are best eaten same day.