Classic Shrimp Cocktail

Ingredients

• •1 lb Large shrimp
• •1 cup Cocktail sauce
• •2 pieces Lemon
• •2 tbsp Parsley
• •2 tbsp Horseradish
• •1 tsp Worcestershire
• •1 tsp Hot sauce
• •1 tsp Salt
• •2 pieces Bay leaves
• •2 cups Ice

Instructions

1. 1

   Make court-bouillon: combine 8 cups water, 1 cup dry white wine, 2 bay leaves, 1 onion quartered, 4 garlic cloves, 1 tsp salt, 1 tsp peppercorns, and lemon slices. Bring to simmer for 15 minutes.

   💡 The flavorful poaching liquid seasons the shrimp. Cool to room temp before adding shrimp.} (Cook for 15-30 min at 180-200°F)

2. 2

   Add 1.5 lbs large shrimp (21-25 count) to court-bouillon. Turn off heat, cover, and let sit 5-8 minutes until shrimp are pink and just opaque.

   💡 Residual heat cooks the shrimp gently. Overcooking makes them rubbery. They continue cooking from carryover.} (Cook for 2-4 min at medium (350-375°F))

3. 3

   Transfer shrimp to ice bath to stop cooking and cool completely, about 5 minutes. Drain and pat very dry with paper towels.

   💡 Ice bath halts cooking immediately. Dry shrimp are essential - wet shrimp dilute the cocktail sauce.} (Cook for 2-4 min at medium (350-375°F))

4. 4

   Make cocktail sauce: combine 1 cup ketchup, 3 tbsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire, dash of hot sauce. Refrigerate 30 minutes.

   💡 The sauce tastes better after resting - let the flavors meld. Adjust horseradish for heat level.} (Cook for 2-4 min at medium (350-375°F))

5. 5

   Arrange shrimp on platter with lemon wedges. Serve with cocktail sauce in center bowl. Garnish with fresh parsley andold bay seasoning.

   💡 Shrimp should be served ice-cold. Make sauce ahead but add shrimp last minute.} (Cook for 2-4 min at medium (350-375°F))