Herb-Poached Shrimp with Cocktail Sauce
(from Lucianolinda’s recipe box)
Note: When using larger or smaller shrimp, increase or decrease cooking times for shrimp by one to two minutes, respectively.
Source: Cook's Illustrated (from RecipeThing user kylerhea)
Serves 4 peopleCategories: APPETIZERS, SNACKS
Ingredients
- 1 pound large shrimp (16 to 20 count), peeled, deveined, and rinsed, shells reserved
- 1 tsp salt
- 1 cup dry white wine
- 4 peppercorns
- 5 coriander seeds
- 1/2 bay leaf
- 5 sprigs fresh parsley leaves
- 1 sprig fresh tarragon leaves
- 1 tsp lemon juice from 1 small lemon
- Cocktail Sauce
- 1 cup ketchup
- 2 1/2 tsp prepared horseradish
- 1/4 tsp table salt
- 1/4 tsp ground black pepper
- 1 tsp ancho chili powder (or other mild chili powder)
- Pinch cayenne pepper
- 1 Tbs fresh lemon juice
Directions
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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.
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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.
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For Cocktail Sauce: Stir all ingredients together in small bowl; adjust seasonings as necessary.