dinner
Herb-Poached Shrimp with Cocktail Sauce
Yes, you can make a better shrimp cocktail; all it takes is making a few easy adjustments.
🍽️
Yield
4, Serves 4
Scale Recipe
- pound jumbo shrimp (16 to 20 count), peeled, deveined, and rinsed, shells reserved1
- table salt1 teaspoon
- dry white wine1 cup
- peppercorns4
- coriander seeds5
- bay leaf1/2
- sprigs fresh parsley leaves5
- sprig fresh tarragon leaves1
- lemon juice from 1 small lemon1 teaspoon
- ketchup1 cup
- prepared horseradish2 1/2 teaspoons
- table salt1/4 teaspoon
- ground black pepper1/4 teaspoon
- ancho chili powder (or other mild chili powder)1 teaspoon
- cayenne pepper pinch
- fresh lemon juice1 tablespoon
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
Bring stock and remaining ingredients except shrimp to 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, about 8-10 minutes. Drain shrimp, reserving stock for another use. Plunge shrimp into ice water to stop cooking, then drain again. Serve shrimp chilled with cocktail sauce.
3
Stir all ingredients together in small bowl; adjust seasonings as necessary.
Baking Notes
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