Saffron Harissa Shrimp Cocktail

Yields 2-3 servings

Shrimp cocktail has to be one of the most underrated appetizers. It’s so easy to whip together and can be prepared ahead of time and plated with zero fuss. No need for the plastic, pre-cooked frozen shrimp rings! Since it can be a bit of a splurge to get high-quality shrimp, it wouldn’t make sense to pair it with a cheap, goopy, store-bought sauce. We’ve combined our Savory Saffron Ketchup with smoky harissa to create a cocktail sauce recipe with more complexity and richness.

Assembly

Step 1 Clean/de-vein shrimp, keeping the shell on.

Step 2 In a large pot, add lemon, onion, bay leaf, salt, and black peppercorn. Top with about 3 litres of water. Cover and bring to a boil.

Step 3 Once boiled, let simmer for about 5-10 minutes, then add the shrimp. Cook for about 2-4 minutes, depending on the size of the shrimp. Strain, transfer to an ice bath, then strain well once cooled.

Step 4 Meanwhile, combine Savory Saffron Ketchup, lemon juice, Worcestershire sauce, prepared horseradish, harissa, and black pepper in a medium bowl.

Step 5 Peel shrimp and serve with cocktail sauce and lemon wedges.

Ingredients

15-25 Shrimp, large, shell-on (thawed, if from frozen)

1 Lemon, wedges or wheels

1 Onion, large slices

1 Bay leaf

Heavy pinch Sea salt

1 tbsp Black peppercorn, cracked

½ cup Savory Saffron Ketchup

1 tbsp Lemon juice

1 tsp Worcestershire sauce

1.5 tbsp Prepared horseradish

2 tsp Harissa

Black pepper, to taste

Lemon wedges, for serving