Shrimp cocktail is always a crowd-pleaser during the holidays, and while we like the traditional shrimp and sauce combo, sometimes we want to mix it up. This season we suggest you go a little wild–literally. 

California-based Del Pacifico shrimp is wild caught. It’s also sustainable. The shrimp are sweet, firm in texture and free from chemicals and preservatives. They aren’t brined, so they have a clean, mild, not salty taste according to Golden State food editor and stylist Kara Mickelson (@styleddelicious). 

When the main ingredient is shrimp, getting the best quality seafood is essential. “I don’t usually call out brands, yet Del Pacifico is doing something right in a competitive industry,” shares Kara.

Their premium “Blue Mexican Shrimp” are caught using artisanal panga boats powered by the winds and tide to drift a “suripera” net, the best and most sustainable way to catch shrimp. 

The shrimp are processed, flash-frozen once and shipped within just a few hours of netting. This same-day, out-and-back operation ensures their shrimp’s freshness and premium quality (it hasn’t been thawed and refrozen multiple times before you buy). 

Jennifer Barrett of Del Pacifico Seafoods notes the company works in close collaboration with artisanal fishermen and offers them a fair chance to compete in the global seafood market, dominated mainly by industrial fishing. The partnership between Del Pacifico and these cooperatives allows them to promote sustainable fishing practices and to bring the world’s best shrimp to new markets.

In 2016 Del Pacifico Seafoods became the first shrimp company in the world to receive Fair Trade Certification after meeting all requirements relating to labor, trade and responsible environmental practices. The certification guarantees that a premium from all purchases goes directly to the fishermen to invest in local projects supporting the ecosystem and communities. 

It’s a great-tasting shrimp that’s not only delicious, but it’s also making a difference.

Del Pacifico can be purchased from retail partners online or from Gelson’s and Whole Foods markets. Check out their website for more information www.delpacificofoodseafoods.com. 

Our shrimp cocktail gets a makeover for the holidays. The tangy sherry, citrus, and olive oil vinaigrette with cornichons, bell pepper, shallot and capers excite the palate and make this an impressive first course. 

Dressed-Up Shrimp Cocktail

Makes about 2 cups

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Vinaigrette

• 1 lemon, juiced
• 3 tablespoons sherry wine vinegar*, divided
• ¼ cup mild-flavored olive oil
• ½ teaspoon Kosher salt, or more to taste
• 1/8 teaspoon ground white pepper
• Fresh ground black pepper
• 1 shallot, minced
• 3 cornichons, thinly sliced
• 3 tablespoon capers

Whisk together the lemon juice, 2 tablespoons of sherry wine vinegar and olive oil. Whisk in the salt and white pepper and then add the shallot, cornichons and capers. Reserve. It can be made one day in advance and refrigerated.

Shrimp

• 2 tablespoons Kosher salt
• 1 dry bay leaf
• 1 small white onion, peeled and quartered
• 1 lb. package frozen 31/40 raw, peeled and deveined, tail off shrimp
• 2 to 4 Extra-large or Colossal raw peeled and deveined shrimp, tail on 
• 2 tablespoons finely chopped chives
• 1 small red bell pepper, seeded, cored, and diced small
• 1 green bell pepper seeded, cored, and diced small
• Fresh marjoram sprigs
• 1 lemon quartered, garnish

In a large bowl, add ice and cold water. Reserve. Bring 8 cups of water, salt, and the remaining vinegar to a rapid boil in a large pot. Add in the bay leaf and onion and cook for 4 minutes. Add both frozen and fresh shrimp and turn off the heat. Cook, occasionally stirring, until they begin to curl into an open “c” shape. Cook for about 2 minutes. Be careful not to overcook (tightly curled). Adjust the time for large or defrosted shrimp. Use a strainer or colander to drain the shrimp. Immediately plunge shrimp into ice-cold water to stop the cooking process. Add fresh cold water as needed to reduce the temperature. Once cool, drain the shrimp. Cooked shrimp can be made one day in advance. Add shrimp to a large bowl with the red and green bell peppers and coat with the vinaigrette. Let marinate for three hours, stirring occasionally. Serve at room temp in elegant glasses; prop a large shrimp on top and add a sprig of marjoram and a slice of lemon. 

*May substitute with Champagne vinegar