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Recipe: Matt DeMille's Shrimp Cocktail Add to ...

This shrimp cocktail fixer-upper is quick and will have you and your guests refusing to buy the watery, limp frozen kind again.

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1 bag of large shrimp (tails on, deveined, frozen or fresh is fine)


1 head of large-leaf lettuce (preferably Boston bibb but any large leaf lettuce will do the trick), torn into separate leaves

1 handful of peppery bean sprouts

2 ripe avocados, sliced

4 limes, quartered

1/4 cup mayonnaise

1/4 cup ketchup

Splash of brandy

Dash of Worcestershire sauce

Dash of Sriracha or your favourite hot sauce

1/4 red onion thinly sliced or 2 green onions

1 bunch fresh parsley, chopped


Place a medium pot 3/4 full of water on high heat and bring to a boil. Reduce water to a simmer and add a pinch of salt. Place 1 bag of large shrimp (tails on, deveined) in the water. If they are frozen, poach them for 3 minutes, and if they are thawed, poach for 2 minutes. While the shrimp are gently cooking, get the rest of the cocktail together.

On a platter, place a stack of lettuce, a pile of sprouts and slices of avocados. Give the avocados a little squirt of lime to prevent discolouring and add the rest of the lime wedges to the platter.

Drain the shrimp carefully and put in the fridge for a few minutes to chill.

In a bowl mix mayonnaise, ketchup, brandy, Worcestershire sauce and  hot sauce; add the shrimp and toss to coat.

Serve the shrimp in the middle of all of the other garnishes and finish with red onion and chopped parsley scattered over the shrimp.

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