- 1 Pound extra-large (16-20) shrimp in the shell
- Classic Court Bouillon (sub recipe)
- Cocktail Sauce (sub recipe)
Shrimp cocktail is a classic, but so often it just isn’t made well. Do me a favor: try my recipe, and make it as close to serving time as possible. The results – crisp, flavorful shrimp – are very much worth the effort.
Serves 4 as an appetizer
Have a bowl of ice water ready for the shrimp.
Bring the court bouillon to a full boil. Add the shrimp, stir, and bring back to a boil. Turn off the heat and let the shrimp steep for 8 to 10 minutes, until just cooked through. Pull one of the shrimp out at 8 minutes to check.
Drain the shrimp in a strainer and run some cold water over them to cool them down enough for you to handle them. Pick the shrimp out from the vegetables; the shrimp go into the ice water and the vegetables go into the trash. Let the shrimp chill thoroughly.
Divide the cocktail sauce among four cocktail glasses.
Shell the shrimp and hang them from the rims of the glasses. Serve as soon as possible.