📝 About This Recipe
This isn't your average rubbery grocery store ring; this is a masterclass in seafood elegance. By poaching jumbo shrimp in a vibrant, aromatic court-bouillon and pairing them with a punchy, horseradish-forward house sauce, we elevate a mid-century classic into a modern luxury. The result is succulent, snap-tender shrimp with a sophisticated depth of flavor that defines the perfect celebratory bite.
🥗 Ingredients
The Poaching Liquid (Court-Bouillon)
- 8 cups Water
- 1 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 Lemon (halved and juiced, shells reserved)
- 1 Yellow Onion (quartered)
- 2 stalks Celery Stalk (roughly chopped)
- 4 cloves Garlic (smashed)
- 1 tablespoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (dried)
- 2 tablespoons Kosher Salt
The Seafood
- 1.5 pounds Jumbo Shrimp (16-20 count, shell-on, deveined)
Signature Cocktail Sauce
- 1 cup Ketchup (high-quality brand)
- 3 tablespoons Prepared Horseradish (extra hot, drained of excess liquid)
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Hot Sauce (such as Tabasco)
For Garnish
- 1 Lemon Wedges (for serving)
- 1 sprig Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Prepare an ice bath by filling a large bowl with cold water and plenty of ice. Set this aside near the stove.
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2
In a large pot, combine the water, white wine, lemon halves and juice, onion, celery, smashed garlic, peppercorns, bay leaves, and salt.
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3
Bring the liquid to a rolling boil over high heat, then reduce to a simmer and let the aromatics infuse for 10 minutes.
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4
While the broth simmers, prepare the cocktail sauce by whisking together the ketchup, horseradish, lemon juice, Worcestershire, and hot sauce in a small bowl. Cover and refrigerate.
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5
Turn off the heat on the poaching liquid. Add the shrimp to the pot and cover immediately.
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6
Let the shrimp steep in the hot liquid until they are pink and just opaque, which usually takes 3 to 5 minutes depending on size.
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7
Using a slotted spoon, immediately transfer the shrimp from the hot broth into the prepared ice bath to stop the cooking process.
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8
Once the shrimp are completely cold (about 3-5 minutes), drain them and pat them thoroughly dry with paper towels.
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9
Peel the shrimp, leaving the tails intact for a classic presentation and ease of eating.
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10
Arrange the chilled shrimp on a platter or in individual cocktail glasses over a bed of crushed ice.
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11
Garnish with fresh lemon wedges and a sprinkle of chopped parsley. Serve with the chilled cocktail sauce on the side.
💡 Chef's Tips
Always poach shrimp with the shells on; the shells protect the delicate meat and add significantly more flavor to the final dish. Do not let the water boil once the shrimp are added; 'steeping' them in hot liquid ensures they remain tender and never become rubbery. Adjust the horseradish in the sauce to your liking—start with two tablespoons and work your way up if you prefer more 'zing.' For the best texture, chill your serving glasses in the freezer for 20 minutes before plating. Patting the shrimp dry after the ice bath is crucial; otherwise, the cocktail sauce will slide right off the meat.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Champagne or a dry Martini with a lemon twist. Serve alongside buttered brown bread or saltine crackers for a nostalgic touch. Arrange on a tiered seafood tower with fresh oysters and crab claws for a grand celebration. Offer a side of remoulade sauce for those who prefer a creamy alternative to the spicy cocktail sauce.