New Year's: Shrimp Cocktail
Source of Recipe
From "Saveur: The New Classics"
Recipe Introduction
"No dish showcases shrimp quite so elegantly as a shrimp cocktail. Poaching the shrimp in advance in an aromatic, wine-enriched broth brings out their sweetness, the better to pair with a piquant cocktail sauce. The classic steak-house presentation has the cocktail sauce divided among martini glasses with the shrimp perched along the rim of each glass. But for a less formal presentation, a communal platter will do."
List of Ingredients
For the Cocktail Sauce:
◦ � cup ketchup
◦ 3 Tbsp drained prepared horseradish
◦ 2 Tbsp fresh lemon juice
◦ 2 tsp Worcestershire sauce
◦ � tsp Tabasco sauce
◦ Pinch of kosher salt
For the Shrimp:
◦ 2 cups dry white wine
◦ 1 Tbsp black peppercorns
◦ 6 sprigs fresh thyme
◦ 1 small bunch fresh flat-leaf parsley
◦ 1 yellow onion, sliced
◦ 1 rib celery, chopped
◦ 1 bay leaf
◦ Kosher salt
◦ 16 jumbo shrimp (about 1 pound), unpeeled
Recipe
Make the cocktail sauce:
Put ketchup, horseradish, lemon juice, Worcestershire, Tabasco, and salt into a medium bowl and stir well. Cover and refrigerate.
Make the shrimp:
Put wine, peppercorns, thyme, parsley, onions, celery, bay leaf, and 8 cups water into a large pot. Season the liquid generously with salt and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add shrimp and cook, stirring occasionally, until just cooked through, 2 to 3 minutes.
Drain shrimp, transfer to a baking sheet, and spread into a single layer; let cool to room temperature. Refrigerate shrimp until completely chilled, then peel them and serve with the cocktail sauce.
Serves 4
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