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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In 'Frank Stitt's Southern Table' Ingredients:
8 quarts water, preferably spring water |
1 onion, coarsely chopped |
2 stalks celery, coarsely chopped |
4 garlic cloves, crushed |
3 bay leaves |
6 peppercorns |
1 dried hot chili pepper |
1 lemon, sliced |
4 sprigs flat leaf parsley |
4 sprigs thyme |
kosher salt |
16 jumbo shrimp |
1 cup heinz ketchup |
1/4 cup freshly grated horseradish (or to taste) |
1 lemon, juice of (or to taste) |
1 lime, juice of (or to taste) |
worcestershire sauce (3 shakes) |
hot sauce, such as tabasco, cholula (2 shakes) |
1 teaspoon cracked black pepper |
lemon wedge, for serving |
Directions:
1. Fill a large pot with the water and add in onion, celery, garlic, bay leaves, peppercorns, chile pepper, lemon, parsley, thyme, and a large handful of salt (the water should approximate sea water in saltiness).
2. Bring to a hard boil, then reduce to a simmer, cover, and cook for 15-20 minutes.
3. Add the shrimp and increase heat to high; once the court bouillon has returned to a simmer, remove from the heat and set aside, covered, for 5 minutes.
4. Drain the shrimp in a colander, reserving the court bouillon for another use.
5. Transfer the shrimp to a small baking sheet and refrigerate.
6. When the shrimp are cool, peel and devein.
7. Cocktail sauce-combine all the ingredients in a small bowl; taste and adjust the seasoning, adding more horseradish, hot sauce and/or lemon or lime juice to taste.
8. Transfer to a small serving bowl.
9. To serve, put the bowl of cocktail sauce in the center of a serving plate and arrange the shrimp and lemon wedges around it.
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