Perfect Shrimp Cocktail

Note: the stock can be saved and used with risotto, stove top rice, or for braising fish steaks. You can purchase a 5-lb block of frozen shrimp, cut it into smaller pieces, and then place the pieces back in the freezer for later use. If you do not have all of the herbs on hand don't let that stop you. The shrimp will turn out just fine.


1 1/2 lbs extra large shrimp (16-20 count), peeled and deveined (the tail portion of the shell can be left on, if desired) and shells reserved
1 tsp salt
1 cup dry white wine
1 small bay leaf
1 large or two medium shallots, coarsely chopped
6 springs parsley
1 sprig fresh tarragon
6 peppercorns
1 TBSP. fresh lemon juice

1. Bring reserved shells, 4 cups water, and salt to a boil in a medium saucepan over high heat. Reduce the heat to maintain a simmer, cover and cook for 20 minutes. Strain, pressing on the shells to extract all liquid. Meanwhile, place s shallow baking dish or pie plate in the freezer.

2. Place the shrimp stock in a medium saucepan (the diameter should be at least 8 inches) along with the wine, bay leaf, shallots, parsley, tarragon, peppercorns, and lemon juice, and bring to a boil for two minutes. Turn off the heat and stir in the shrimp. Cover and let steep for 10 minutes. Drain and place shrimp onto chilled baking dish, cover with plastic wrap and refrigerate until well chilled. Serve with cocktail sauce (see below).


Cocktail Sauce

Note: Heinz chili sauce works just fine in this recipe.

1 cup chili sauce
2 1/2 tsp to 1 TBSP prepared horseradish, to taste
1 TBSP plus 1 tsp fresh lemon juice
1/4 tsp salt
1-2 dashes hot pepper sauce such as Tabasco
Freshly ground pepper

Stir all ingredients together and refrigerate until well chilled. Adjust seasonings and serve with prepared shrimp.