Shrimp Cocktail
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds shrimp (16 to 20 per pound), peeled and deveined, shells reserved
- 5tablespoons kosher salt
- 3cups white wine
- 1tablespoon black peppercorns
- 1tablespoon coriander seeds
- 2bay leaves
- 1cup flat-leaf parsley leaves
- 4sprigs fresh tarragon
- 2lemons, halved
- Cocktail sauce (see recipe)
- Sauce Verte (see recipe)
- Rouille (see recipe)
Preparation
- Step 1
In a large pot, combine shrimp shells, 2 quarts water and 3 tablespoons salt. Bring to a boil over high heat, reduce heat to low and simmer 20 minutes. Remove pot from heat, and steep until cool.
- Step 2
Strain shrimp broth into another large pot, and bring to a boil over high heat. Add wine, peppercorns, coriander seeds, bay leaves, parsley, tarragon and lemons. Boil 2 minutes. Add shrimp, and remove pot from heat. Steep shrimp until they are white, about 3 minutes. Fill a large bowl with water, ice and the 2 remaining tablespoons salt. Transfer shrimp to bowl. Let shrimp cool 3 minutes, then drain well. Refrigerate with a bag of ice on top, until ready to serve.
- Step 3
To serve, divide shrimp among four plates. Place sauces in individual ramekins on each plate, or in three small bowls to pass at the table.
Private Notes
Comments
I used larger shrimp but feel like 3 min steeping was a bit long, next time I’ll steep for 2 or 2 1/2. Delicious still.
Be sure to make the cocktail sauce with gin for this... sublime
If using bigger shrimp (11-15 per pound) would you up the time to 4 minutes?