Herb-Poached Shrimp With Cocktail Sauce

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined, shells reserved
1 teaspoon salt
1 cup dry white wine
5 sprigs fresh parsley
1 sprig fresh tarragon
1 teaspoon lemon juice
5 coriander seeds
4 whole peppercorns
1/2 bay leaf

COCKTAIL SAUCE
1 cup ketchup
1 tablespoon lemon juice
2-1⁄2 teaspoons prepared horseradish
1 teaspoon ancho chili powder (or other mild chili powder)
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
Pinch cayenne pepper

Instructions

When using larger or smaller shrimp, increase or decrease cooking times for shrimp by one to two minutes, respectively.

  1. FOR THE SHRIMP: 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, wine, parsley, tarragon, lemon juice, coriander seeds, peppercorns, and bay leaf to boil in large 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. Plunge shrimp into ice water to stop cooking, then drain again. Transfer to bowl, cover with plastic wrap, and refrigerate until chilled, about 1 hour.
  3. FOR THE COCKTAIL SAUCE: Stir all ingredients together in small bowl. Season with salt and pepper to taste. Serve with shrimp.

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