Shrimp Cocktail

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.