Shrimp cocktail
Court Bouillon
10 cups cold water
2 medium carrots, quartered
2 ribs celery, quartered
1 large onion, quartered
1 head garlic, halved horizontally
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves
1 pound medium or large shrimp,
in the shell, rinsed
1 tablespoon kosher salt
Put the water, carrot, celery, onion, garlic, parsley, thyme and bay leaves in a pot and bring to a boil over high heat. Lower heat to a simmer, set cover on top slightly ajar and simmer for 20 minutes.
Drop the shrimp into the liquid and turn off the heat. Stir the shrimp occasionally until they curl and turn pink, about 2 1/2 minutes for medium shrimp, 3 minutes for large shrimp.
Drain the liquid and let the shrimp get cool enough to handle. Peel. Remove the vein along the back curve of the shrimp, if desired. Refrigerate if not using right away. If refrigerated, bring to room temperature 20 minutes before serving.
Quick Cocktail Sauce
ketchup (1/4 to 1/2 cup per person)
1-2 teaspoons good horseradish to taste, depending on the amount of ketchup lemon zest and juice to taste
Mix all ingredients. Serve shrimp with lemon wedges and cocktail sauce.
