Shrimp Cocktail
I like shrimp cocktail served lightly chilled, but not ice-cold, with a spicy, sharp cocktail sauce. By making a stock with the shells, then poaching the shrimp in the stock, I make a flavorful broth that I can serve my guests alongside the shrimp.
Serves 2
Ingredients
- 8 jumbo shrimp (fewer than 15 per pound), deveined, shell-on, about 8 ounces
- ½ teaspoon crushed chili pepper flakes
- 1 cup water
- 2 tablespoons white wine vinegar
- ½ teaspoon herbes de Provence or Italian seasoning
- 2 tablespoons chopped onion
- Basil sprigs or flat-leaf parsley, for garnish
Cocktail Sauce
- 2 to 3 tablespoons ketchup
- 1 teaspoon sriracha or other hot sauce
- 1 teaspoon prepared horseradish
- 1 teaspoon rice vinegar
Method
- Carefully remove the shells from the shrimp, keeping the tails intact. Place the shells in a medium saucepan and add the chili pepper flakes, water, vinegar, herbes de Provence and onion, bring to a boil, reduce the heat and simmer gently for 5 minutes.
- To make the sauce; in a small bowl combine the ketchup, sriracha, horseradish and rice vinegar.
- Strain the stock through a fine-mesh strainer and return it to the same saucepan. Add the shrimp to the stock and bring to a boil. As soon as it reaches a boil, turn off the heat and set the saucepan to the side to cool to room temperature. Arrange the shrimp in two serving dishes and garnish each with a sprig of basil. Pour some of the stock into little cups and spoon the cocktail sauce into separate little dishes to serve.