SHRIMP COCKTAIL w/THREE SAUCES

By BobD

Ingredients

• 1 1/2 pounds shrimp (16 to 20 per pound), peeled and deveined, shells reserved
• 5 tablespoons kosher salt
• 3 cups white wine
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 2 bay leaves
• 1 cup flat-leaf parsley leaves
• 4 sprigs fresh tarragon
• 2 lemons, halved
• Cocktail sauce
• Sauce verte
• Rouille

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

In a large pot, combine shrimp shells, 2 quarts water and 3 tablespoons salt. Bring to a boil over high heat, reduce heat to low and simmer 20 minutes. Remove pot from heat, and steep until cool.

Strain shrimp broth into another large pot, and bring to a boil over high heat. Add wine, peppercorns, coriander seeds, bay leaves, parsley, tarragon and lemons. Boil 2 minutes. Add shrimp, and remove pot from heat. Steep shrimp until they are white, about 3 minutes. Fill a large bowl with water, ice and the 2 remaining tablespoons salt. Transfer shrimp to bowl. Let shrimp cool 3 minutes, then drain well. Refrigerate with a bag of ice on top, until ready to serve.

To serve, divide shrimp among four plates. Place sauces in individual ramekins on each plate, or in three small bowls to pass at the table.

Cocktail Sauce

1 cup prepared chili sauce
2 1/2 teaspoons prepared horseradish, drained
1/4 teaspoon kosher salt
1 1/2 teaspoons Tabasco sauce, plus extra for seasoning
1 tablespoon fresh lemon juice, plus extra for seasoning
1 teaspoon gin
1 tablespoon chopped flat-leaf parsley
Freshly ground black pepper

In a medium-size bowl, combine the chili sauce, horseradish, salt, 1 1/2 teaspoons Tabasco, 1 tablespoon lemon juice, gin and parsley. Season to taste with additional lemon juice, Tabasco, salt and pepper. Cover and refrigerate the dish until you are ready to serve it.

YIELD 1 1/2 cups

Sauce Verte

1 cup chopped flat-leaf parsley
1/2 cup chopped chervil leaves
1/2 cup chopped chives
2 cloves garlic, peeled and chopped
1 shallot, peeled and chopped
1/2 teaspoon chopped anchovy
1/4 cup capers
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

In a blender, combine parsley, chervil, chives, garlic, shallot, anchovy, capers and lemon juice. Pulse to puree. With the motor running, very slowly add the oil until it is thoroughly incorporated. Transfer to a bowl. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.

YIELD 1 1/2 cups

Rouille

1 teaspoon white wine vinegar
1/4 teaspoon saffron threads
1 1/2 teaspoons fresh lemon juice
1 large egg yolk
1 1/2 teaspoons kosher salt
2 cloves garlic, peeled and minced
3/4 cup corn oil

Place vinegar in a very small pan over medium-low heat. When vinegar is hot, remove pan from heat and add saffron. Steep 20 minutes. Add lemon juice; mix well.

Place egg yolk in a deep, medium mixing bowl. With a large whisk, beat about 15 seconds. Add the saffron mixture, salt and garlic, and whisk 30 seconds. Then, whisking vigorously, slowly add the oil in a thin stream. Whisk until the sauce is very thick. Adjust seasonings. Transfer to a bowl, cover and refrigerate until ready to serve.

YIELD 1 cup