Shrimp Cocktail Court Bouillon (Print Version)
Juicy shrimp poached with herbs, chilled, and paired with zesty, homemade cocktail sauce for a fresh starter.
# Ingredients:
→ Court Bouillon
01 -
10 cups cold water
02 -
2 medium carrots, quartered
03 -
2 stalks celery, quartered
04 -
1 large onion, quartered
05 -
1 head garlic, halved
06 -
1 lemon, halved
07 -
1/2 bunch parsley
08 -
5 sprigs fresh thyme
09 -
2 bay leaves
→ Shrimp
10 -
1 pound medium or large shrimp, in the shell, rinsed
11 -
1 tablespoon kosher salt
12 -
Cocktail Sauce (see recipe)
13 -
Lemon wedges
→ Cocktail Sauce
14 -
1 cup ketchup
15 -
1 lemon, zest finely grated and juiced
16 -
4 teaspoons prepared horseradish, drained
17 -
1/4 teaspoon Worcestershire sauce
18 -
Hot sauce, to taste
# Steps:
01 -
Place water, carrots, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot. Bring to a boil over high heat. Lower heat to a simmer, partially cover, and cook for 10 to 30 minutes.
02 -
Add shrimp to the liquid and turn off the heat. Stir occasionally and cook until shrimp are curled and pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large shrimp. Drain and cool to room temperature.
03 -
Peel shrimp and remove the vein if desired. Refrigerate if not serving immediately. Bring to room temperature 20 minutes before serving if refrigerated.
04 -
Mix ketchup, lemon zest and juice, horseradish, Worcestershire sauce, and hot sauce in a small bowl. Refrigerate until ready to serve.
05 -
Arrange shrimp around a medium bowl filled with cocktail sauce, or loop shrimp over the edge of individual glasses. Garnish with lemon wedges and serve.
# Helpful Notes:
01 -
To de-vein the shrimp before cooking, hold a shrimp upright and use a wooden skewer to lift and remove the vein.