Seafood: Iced Jumbo Shrimp Cocktail w/Homemade Cocktail Sauce
Source of Recipe
David Walzog
Recipe Introduction
"This shrimp cocktail is a prime example of how much difference a few well-chosen ingredients can make. The fresh garlic and tomatoes in the sauce and the fact that you can doctor it to taste just might make it the best one you've ever had. If you can, make the cocktail sauce a day in advance and chill it in the refrigerator to really maximize the flavors."
List of Ingredients
1 1/2 pounds jumbo shrimp (about 24 shrimp)
1 cup dry white wine
2 lemons, thinly sliced
4 fresh thyme sprigs
1 head garlic, halved crosswise
6 fresh flat-leaf parsley sprigs
kosher salt
1 tablespoon coriander seeds
1 tablespoon black peppercorns
cocktail sauce
Recipe
Peel the shell from each shrimp, leaving the tail and last segment of shell intact. One by one, lay the shrimp on a clean surface on their sides and slice the back of the shrimp slightly. Rinse the shrimp under cold water to remove any black impurities inside the back of the shrimp. As they are cleaned, gather the shrimp in a bowl; cover and refrigerate until ready to cook.
Pour 2 quarts water into a large, heavy-bottomed pot and add the wine, lemons, thyme, garlic, parsley, 2 tablespoons salt, coriander, and peppercorns. Bring to a boil over high heat. Fill a large bowl with ice water.
When the water boils, add the shrimp and poach until firm and pink, 2 1/2 to 3 minutes. Use a slotted spoon to transfer the shrimp to the ice water to stop the cooking quickly. Spread the shrimp out on a baking sheet and pick off and discard any herbs and lemon pieces. Cover the shrimp with plastic wrap and chill in the refrigerator for at least 2 hours.
SERVES 6
BREAK POINT: The shrimp can be prepared to this point and refrigerated for up to 24 hours.
TO SERVE: Put a small bowl in the center of a chilled serving platter and surround it with a shallow layer of crushed ice. Pour the cocktail sauce into the bowl and arrange the shrimp on the ice.
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