The Best Shrimp Cocktail in Las Vegas

by johann

Prep time: 0:05 Overall time: 0:30

Servings: 1 batch

INGREDIENTS

1 dozen shrimp (fresh or frozen and thawed), de-veined, shell-on

Court bouillon:
1 12 oz. beer
12 oz. water
1/4 bunch parsley
6-10 branches of thyme
2 medium shallots, rough chopped
8 cloves garlic, crushed
6 bay leaves
1 tbsp. coriander seeds
1 tbsp. fennel seeds
1 tbsp. crushed red chilies
1/2 tbsp. whole allspice
1 cinnamon stick
2 tbsp. whole black peppercorns
1/4 cup salt

Cocktail sauce:
3 tbsp. ketchup
1 tbsp. Worcestershire sauce
2 tbsp. freshly-grated horseradish root
Juice of 1/2 a lemon
Tabasco to taste
salt and pepper

INSTRUCTIONS

Put all ingredients of the 'court bouillon' into a medium sauce pot and simmer for 20 minutes to infuse the flavors.

Mix all ingredients of cocktail sauce to taste and reserve.

Lower cooking liquid temperature to a low simmer. Prepare an ice bath in a mixing bowl. Add shrimp (6 at time), cooking slowly until the shrimp begins to curl. Remove and shock in ice bath just until cold, then drain and peel.

CHEF COMMENTS

The shrimp should be cooked at a low temperature and never boiled or over-cooked.

Tagged: appetizers, shrimp add tags

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