BOILED SHRIMP FOR SHRIMP COCKTAIL

BOILED SHRIMP FOR SHRIMP COCKTAIL (for four)

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While tomato-based cocktail sauces (a recipe for the traditional cocktail sauce with Tabasco and Worcestershire sauces follows, but there are many other variations) are typical with shrimp, there are many other dipping possibilities. You could serve green goddess dressing, remoulade sauce, or tomatillo salsa, to name just a few.

To boil the shrimp:

1 pound very large shrimp (16 to 20 per pound), peeled, deveined and rinsed, shells reserved

1 teaspoon salt

1 cup dry white wine

4 peppercorns

5 coriander seeds

½ bay leaf

5 sprigs fresh parsley

1 sprig fresh tarragon

1 teaspoon juice from 1 small lemon

dipping sauces to accompany (recipes follow)


1. Peel and devein shrimp, reserving shells in a separate bowl. Measure salt into bowl with shells. Measure wine and lemon juice into a large measuring cup and add peppercorns, coriander seeds, bay leaf, parsley and tarragon. Proceed with recipe.

2. Bring reserved shells, 3 cups water and salt to boil in a 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.

3. Bring stock and remaining ingredients except shrimp to boil in 3 to 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 6 to 8 minutes. (When using larger or smaller shrimp, increase or decrease cooking times for shrimp by one to two minutes, respectively). Drain shrimp, reserving stock for another use if you wish. Plunge shrimp into ice water (or run under cold tap water) to stop cooking, then drain again. Serve shrimp chilled.

adapted from The America’s Test Kitchen Cookbook

 

Serve with: TABASCO AND WORCESTERSHIRE COCKTAIL SAUCE

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