COCKTAIL SAUCE AND SHRIMP

COCKTAIL SAUCE AND SHRIMP image

Categories Fish

Yield 1 cup

Number Of Ingredients 17

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3/4 cup ketchup
1/4 cup bottled chili sauce, such as Heinz
2 Tbsp. finely grated fresh horseradish
Juice of half a medium lemon
1 tbsp. red wine vinegar
1/2 tbsp Tabasco sauce
1/2 tbsp Worcestershire sauce
1/2 tsp. freshly ground black pepper
For the Shrimp:
2 cups dry white wine
10 black peppercorns, cracked
2 dried bay leaves
1/4 tsp. crushed red pepper flakes
Small bunch of assorted fresh herbs, such as parsley, thyme, dill, and chives
2 medium lemons, cut into 1/4 inch thick slices
3 tbsp. fine sea salt
40 extra-jumbo shell-on shrimp (preferably wild-caught)

Steps:

Cocktail Sauce: In a medium bowl, whisk together the sauce ingredients. Cover and chill in the refrigerator. Prepare the Shrimp: In 6 qt. pot, combine 6 cups water and the wine; bring to a boil over high heat. Tie the peppercorns, bay leaves, pepper flakes, and herbs in a piece of cheesecloth to make a bundle. Add the bundle to the pot, adjust the heat to maintain a steady simmer, and simmer for 25 minutes. Add the lemon slices and salt (the broth should be as salty as seawater). Add the shrimp and cook, stirring occasionally, until just opaque throughout, about 3 minutes, depending on the size of the shrimp. To check for doneness, cut through the shell and into the middle of one shrimp with a paring knife. With a skimmer or slotted spoon, transfer the shrimp to a large rimmed baking sheet. Spread them in a single layer and let cool slightly, about 5 minutes. Transfer to the refrigerator and let cool completely, about 1 hour. Peel the shrimp, leaving the tails intact. using a paring knife, make a shallow slit down the middle of the back of each shrimp to expose the black vein. Lift out each vein with the tip of the knife and wipe it off with a paper towel.