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Shrimp Cocktail

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"No dish showcases shrimp quite so elegantly as a shrimp cocktail. Poaching the shrimp in advance in an aromatic, wine-enriched broth brings out their sweetness, the better to pair with a piquant cocktail sauce. The classic steak-house presentation has the cocktail sauce divided among martini glasses with the shrimp perched along the rim of each glass. But for a less formal presentation, a communal platter will do."

List of Ingredients

For the Cocktail Sauce:
◦  ¾ cup ketchup
◦  3 Tbsp drained prepared horseradish
◦  2 Tbsp fresh lemon juice
◦  2 tsp Worcestershire sauce
◦  ¼ tsp Tabasco sauce
◦  Pinch of kosher salt

For the Shrimp:
◦  2 cups dry white wine
◦  1 Tbsp black peppercorns
◦  6 sprigs fresh thyme
◦  1 small bunch fresh flat-leaf parsley
◦  1 yellow onion, sliced
◦  1 rib celery, chopped
◦  1 bay leaf
◦  Kosher salt
◦  16 jumbo shrimp (about 1 pound), unpeeled


Recipe

Make the cocktail sauce:
Put ketchup, horseradish, lemon juice, Worcestershire, Tabasco, and salt into a medium bowl and stir well. Cover and refrigerate.

Make the shrimp:
Put wine, peppercorns, thyme, parsley, onions, celery, bay leaf, and 8 cups water into a large pot. Season the liquid generously with salt and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add shrimp and cook, stirring occasionally, until just cooked through, 2 to 3 minutes.

Drain shrimp, transfer to a baking sheet, and spread into a single layer; let cool to room temperature. Refrigerate shrimp until completely chilled, then peel them and serve with the cocktail sauce.


Serves 4