Shrimp Cocktail

Shrimp Cocktail

Ingredients:

20 to 30 jumo-sized shrimp, peeled and deveined, with shells reserved
4 cups purified water
2 tsp sea salt
1 cup dry, white wine
8 whole peppercorns
6 coriander seeds
1 bay leaf
6 sprigs of fresh parsley
1 sprig fresh tarragon
2 tsp fresh-squeezed lemon juice

Cocktail Sauce Preparation:

1 cup ketchup
1 Tbsp prepared horseradish
1 Tbsp lemon juice
1 tsp mild chili powder
Salt and freshly ground pepper to taste
Cayenne pepper to taste (preference)

Combine the reserved shrimp shells, water and salt in a saucepan, and bring to a boil over moderate heat. Reduce the heat and simmer covered for 20 minutes.

Strain the broth, pressing on the shells to extract as much liquid as possible. Discard the shells.

Combine the broth and remaining ingredients except shrimp in a saucepan and boil over high heat for 2 minutes. Remove from heat and add shrimp. Let stand covered for 10 minutes.

Drain the shrimp and submerge into ice water to halt cooking. Drain the shrimp again and refrigerate until ready to serve.

To make the sauce, stir together all the ingredients in a small bowl.

Serves up 4 to 6.