Favorite Boiled Shrimp

By á-170456

Ingredients

• COCKTAIL SAUCE:
• 1 teaspoon whole black peppercorns
• 1 teaspoon coriander seeds
• 1 celery rib cut 1" pieces
• 1 sprig fresh tarragon
• 2 sprigs fresh thyme
• 3 sprigs fresh parsley
• 1 tablespoon Essence (see Bayou Blast recipe)
• 2 tablespoons salt
• 1/2 teaspoon cayenne pepper
• 1/2 lemon squeezed (juice reserved and the shell) plus
• 4 lemon wedges for garnish
• 1/4 cup white wine
• 4 cups water
• 2 bay leaves
• 1 pound medium shrimp - (abt 30) peeled, deveined, tail segment left intact
• 1 cup ketchup
• 1 tablespoon fresh lemon juice
• 1 tablespoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 3 drops hot pepper sauce (optional)

Details

Servings 2

Preparation

Step 1

In a large saucepan, combine the peppercorns, coriander seeds, celery, tarragon, thyme, parsley, Essence, salt, cayenne pepper, lemon juice, white wine, water and bay leaves and bring to a boil over high heat and cook for 5 minutes. Add the shrimp to the boiling water, stir, cover and remove from the heat. Let stand for 8 to 10 minutes, or until shrimp are just cooked through.

Strain in a colander and transfer the shrimp to a large bowl. Discard the cooking liquid and seasonings. Refrigerate the shrimp until well chilled, about 1 hour. While the shrimp are chilling, make the Cocktail Sauce.

When ready to serve, divide the shrimp among 4 small bowls, and hang them on the rim of each bowl. Divide the cocktail sauce into 4 equal portions and place in the bottom of each bowl. Garnish each bowl with a lemon wedge. Alternatively, you can arrange a layer of crushed ice in the bottom of 4 bowls, put a small ramekin of the cocktail sauce in the ice and arrange the shrimp on the ice around the sauce.

For the Cocktail Sauce: Combine all ingredients in a small non-reactive bowl and stir until thoroughly combined. Refrigerate until ready to serve. (Makes about 1 cup)

This recipe yields 2 to 4 appetizer servings.