Classic Shrimp Cocktail

Firm, plump shrimp that snap with every bite, dipped in a smooth, spicy sauce. The crisp iceberg lettuce provides the essential crunch to balance the richness of the mayonnaise.

• Prep time: 25 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 535
• Protein: 32 g
• Carbs: 5 g
• Fat: 40 g

Ingredients

• 600 g Shrimp ( peeled )
• 1 piece Egg ( yolk only )
• 150 ml Sunflower oil
• 1 tbsp Mustard
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tsp Horseradish ( grated )
• 1 piece Iceberg lettuce ( shredded )
• 1 pinch Hot chili pepper ( powdered )
• 1 pinch Gray sea salt
• 3 tbsp Ketchup
• 1 tsp Worcestershire sauce

Instructions

1. Poaching the shrimp

   Plunge the shrimp into simmering salted water. As soon as they turn opaque and take a 'C' shape, remove them immediately and plunge into ice water to stop the cooking. They must remain firm, not rubbery.

2. Whisking the base

   In a mixing bowl, whip a mayonnaise with the egg yolk, mustard, and sunflower oil poured in a thin stream. The mixture should be tight and the texture very firm.

3. Cocktail seasoning

   Stir in the ketchup, Worcestershire sauce, grated horseradish, and a pinch of chili. Add a squeeze of lemon juice. The sauce should be a deep pink and perfectly coat the back of a spoon.

4. Plating

   Line the bottom of your glasses with shredded iceberg lettuce. Arrange the chilled shrimp on top and coat generously with sauce. Serve immediately.

Chef's tips

• The secret lies in the thermal contrast: the shrimp must be ice-cold when served.
• Don't skip the horseradish; it provides the 'kick' needed to cut through the richness of the mayonnaise.

Storage

Consume immediately after plating. The sauce can be kept for 24h in the fridge in an airtight container.