Herb-Poached Shrimp with Cocktail Sauce

(from kylerhea’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

Serves 4 people

Categories: 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

  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. For Cocktail Sauce: Stir all ingredients together in small bowl; adjust seasonings as necessary.

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