Herb-Poached Shrimp with Cocktail Sauce

By norsegal8

Ingredients

• 1 pound jumbo shrimp (16 to 20 count), peeled, deveined, and rinsed, shells reserved
• 1 teaspoon table salt
• 1 cup dry white wine
• 4 peppercorns
• 5 coriander seeds
• 1/2 bay leaf
• 5 sprigs fresh parsley leaves
• 1 sprig fresh tarragon leaves
• 1 teaspoon lemon juice from 1 small lemon
• Cocktail Sauce
• 1 cup ketchup
• 2 1/2 teaspoons prepared horseradish
• 1/4 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon ancho chili powder (or other mild chili powder)
• pinch cayenne pepper
• 1 tablespoon fresh lemon juice

Preparation

Step 1

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

2. Bring stock and remaining ingredients except shrimp to boil in 3- or 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 8-10 minutes. Drain shrimp, reserving stock for another use. Plunge shrimp into ice water to stop cooking, then drain again. Serve shrimp chilled with cocktail sauce.

3. For Cocktail Sauce: Stir all ingredients together in small bowl; adjust seasonings as necessary.