The Best Shrimp Cocktail in Las Vegas
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Time
prep 0:05
total 0:30
Ingredients
| 1 dozen | shrimp (fresh or | | frozen and thawed), de-veined, shell-on |
Court bouillon
| 12 | fl. oz. beer | | 12 | fl. oz. water | | 1/4 bunch | parsley | | 6 | branches of thyme | | 2 | md. 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 | | 2 | a lemon | | Tabasco to taste | | Salt and pepper |
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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.
Author's Comments
The shrimp should be cooked at a low temperature and never boiled or over-cooked.
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