Shrimp Cocktail

• 1 liter, for poaching Water (about 4 cups, for poaching)
• 1 g Salt (⅛ tsp)
• 10 g Lemon juice (⅔ tbsp)
• 175 g raw Large raw shrimp, peeled, tails on (6.2 oz raw)
• 25 g Ketchup (1½ tbsp)
• 6 g Prepared horseradish (1¼ tsp)
• 2 g Hot sauce (0.1 oz)
• 30 g raw Romaine lettuce (1.1 oz raw)

You'll need: Saucepan, Bowl of cold water, Slotted spoon, Small bowl, Glass or plate.

Method

1. Poach the shrimp

   Bring the water, salt and half the lemon juice to a boil. Turn the heat off, add the shrimp and leave them for 2–3 minutes, until pink, just firm and opaque in the middle (63°C / 145°F). Lift them into cold water to stop the cooking, then drain.

   Cooking in water that's just off the boil keeps shrimp tender, not rubbery.

2. Mix the cocktail sauce

   Stir the ketchup, horseradish, hot sauce and the rest of the lemon juice together.

   Horseradish is what gives the sauce its kick. Add more if you like it sharp.

3. Serve chilled

   Shred the lettuce into a glass or onto a plate, hang the shrimp around the edge and spoon the sauce into the middle.

   Chill the shrimp for 20 minutes if you have time. It's best properly cold.

Swaps

• Raw shrimp → Cooked peeled shrimpSkip the poaching. Ready in 3 minutes.
• Ketchup → Tomato passata with a pinch of sugarLess sweet, more tomatoey.