Shrimp Cocktail
makes 16 to 20 pieces
NOTE: Cooking the shrimp in a quick shrimp stock made with the
shells gives them a real flavor boost. If using smaller shrimp,
decrease cooking time for shrimp by one to two
minutes.
Herb-Poached Shrimp
1 pound very large (16 to 20 per pound) shrimp, peeled, deveined, and rinsed, shells reserved
1 teaspoon salt
1 cup dry white wine
4 peppercorns
5 coriander seeds
1/2 bay leaf
5 sprigs fresh parsley
1 sprig fresh tarragon
1 teaspoon lemon juice
Cocktail Sauce
1 cup ketchup
21/2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ancho or other mild chili powder
Pinch cayenne pepper1 tablespoon lemon juice
INSTRUCTIONS:
1. Bring reserved shells, 3 cups water, and salt to boil in medium saucepan over medium-high heat; reduce heat to low, cover, and simmer until fragrant, about 20 minutes. Strain stock through sieve, pressing on shells to extract all liquid.
2. While stock is simmering, combine all ingredients for cocktail sauce in small bowl. Adjust seasonings. Cover and refrigerate sauce to blend flavors, at least 1 hour and up to several days.
3. Bring stock, wine, spices, herbs, and lemon juice to a boil in 3- or 4-quart saucepan over high heat; boil 2 minutes. Turn off heat and stir in shrimp; cover and let stand until firm and pink, 8 to 10 minutes. Drain shrimp, reserving stock for another use.
4. Plunge shrimp into ice water to stop cooking, then drain again. Refrigerate shrimp until well chilled, at least 1 hour and up to several hours. Serve chilled shrimp with cocktail sauce.