SHRIMP****Plump and Tender Shrimp Cocktail

By Unblond1

24/12/16 - They were very good, as advertised, so if it's a shrimp cocktail that I'm going to eat too, go to the effort. I had 12 ounces jumbo shrimp from Tarini's, which was 8 shrimp. We ate 3 the first night (we were having duck fat french fries with) and the remainder as leftovers which were good too. The sauce was just basic homemade cocktail sauce so don't bother. I'd prefer mayo based sauce anyway and in fact, I dipped them in my mayo/sriracha french fry sauce.

Ingredients

• SHRIMP:*
• 12 ounces large or jumbo shrimp from Tarini's, shells removed (except for tail portion) and reserved, and deveined
• 1 tablespoon plus 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon baking soda
• 1 quart water
• 1 cup dry white wine
• 1 stalk celery, diced
• 1/2 medium yellow onion, diced
• 1/2 fennel bulb, diced, or 1 teaspoon fennel seed
• 1 medium cloves garlic, smashed
• 1 (1-inch) knob fresh ginger, peeled and thinly sliced
• 1 sprig fresh tarragon (if on hand)
• 1 sprig flat-leaf parsley
• Fresh juice of 1 small lemon
• COCKTAIL SAUCE:*
• 1/4 cup ketchup
• 1 tablespoon horseradish, plus more to taste
• 1/2 tablespoon fresh juice from 1 lemon
• 1/4 teaspoon ground coriander seed (optional)
• Kosher salt and freshly ground black pepper.

Details

Servings 3

Preparation

Step 1

*For the Shrimp:*

In a large bowl, toss shrimp with 1/2 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator until thoroughly chilled, about 30 minutes.

Meanwhile, in a medium pot, combine water with white wine, celery, onion, fennel, garlic, ginger, tarragon, parsley, lemon juice, and remaining salt. Add reserved shrimp shells. Bring to a simmer over medium heat, then lower heat and gently simmer for 20 minutes. Strain out and discard solids and return broth to pot.

Fill a large bowl with ice water. When shrimp are chilled, add to pot with broth. Set over medium-high heat and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.

Using a slotted spoon, transfer shrimp to zip-lock bag. Seal bag, removing as much air as possible, and submerge in ice water, moving shrimp around in bag, until cooled. Transfer zip-lock bags to refrigerator until shrimp are thoroughly chilled, at least 30 minutes.

*For the Cocktail Sauce:*

In a medium bowl, whisk together ketchup, horseradish, lemon juice, and ground coriander if using. Season cocktail sauce with salt and pepper and refrigerate until serving time.

Spoon cocktail sauce into a small bowl and serve with the chilled shrimp alongside.

Serious Eats

3 Servings

Calories 141.9
Total Fat 1.3 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.2 g
Cholesterol 221.0 mg
Sodium 329.6 mg
Potassium 221.7 mg
Total Carbohydrate 7.5 g
Dietary Fiber 0.2 g
Sugars 7.1 g
Protein 24.0 g