Posted by Carolynhttps://umamigirl.com/best-shrimp-cocktail-recipe/
Truly the Best Shrimp Cocktail Recipe Ever
Preparation30 minTotal Time0:30
I know it's ridiculous to call a recipe "the best," buuuuttttttt this recipe is THE BEST shrimp cocktail. I've never met anyone who thought differently once they'd tried it. The poaching method gives the shrimp a wonderful, delicate texture and flavor, and the sauce has a hint of gin in it, so HI. You can make the sauce and shrimp a day in advance and just stir the parsley into the sauce and arrange it all on a platter right before serving.
teaspoons prepared horseradish, drained
teaspoon Tabasco sauce
teaspoon good gin
teaspoon celery salt
tablespoon fresh lemon juice
tablespoon minced flat-leaf parsley
pounds unpeeled jumbo shrimp
tablespoons salt, divided
cup dry white wine or vermouth
tablespoon whole peppercorns
tablespoon coriander seeds
small onion, sliced
fresh tarragon sprigs
Mix together the ketchup, horseradish, tabasco, gin, celery salt, salt and lemon juice. Chill until ready to serve. Stir in parsley right before serving.
Peel and devein shrimp, leaving tails attached. Place peels into a large pot. Add water, 1 tablespoon of the salt, wine or vermouth, peppercorns, coriander seeds, bay leaves, onion, tarragon and lemon. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Remove from heat and let sit 30 minutes more, then strain broth through a fine sieve into a fresh pot.
Bring stock to a boil, then remove from heat. Add shrimp and cover. Leave for 3 minutes (still off the heat -- the shrimp "poach" in the residual heat and remain amazingly tender).
Fill a large bowl with ice water and the remaining tablespoon salt. Add shrimp and leave until just opaque, 3 minutes or a shade more if the shrimp are very big. Chill in fridge (I usually wrap in paper towels and put in a gallon zip top bag) until ready to serve.
You can ask the fishmonger to peel and clean the shrimp for you. Just ask them to leave the tails attached and to give you the shells.
Save the delicious stock to use in risotto if you like.