Poached Shrimp Cocktail

Serves 4

• 1 pound uncooked jumbo shrimp, shell and tail on, deveined
• 1 quart court bouillon (recipe to follow)
• ⅔ cup cocktail sauce (recipe to follow)

Court Bouillon

• 1 quart water
• 1 cup white wine
• 1 medium onion
• 1 medium carrot
• 2 ribs celery
• 1 bay leaf
• Pinch peppercorns, crushed
• Pinch dried thyme
• 4 parsley stems
• 1 lemon, halved
• 1 teaspoon salt

Cocktail Sauce

• ½ cup ketchup
• 2 teaspoons tamarind paste
• 1 teaspoon prepared horseradish
• ½ teaspoon Worcestershire sauce
• ½ teaspoon Crystal hot sauce
• Pinch black pepper

In a saucepan, combine all the ingredients for the court bouillon. Bring to a boil. Cover with a lid, and reduce to simmer for 30 minutes. Strain off any solids and return liquid to saucepan. Check and maintain temperature between 125 to 135 degrees F for poaching.
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Lower shrimp into prepared court bouillon and poach shrimp until just cooked, approximately 3 to 4 minutes. Remove shrimp from liquid and let cool to the touch, then remove peel. Chill shrimp for service.
In a blender or glass measuring cup, combine all ingredients for the cocktail sauce. Using an immersion or stand blender, puree all the ingredients. Taste and season with additional pepper or hot sauce to your desired tastes.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
SAVE IT FOR LATER. Retain the prepared court bouillon for future seafood poaching needs or as stock for soups. Will hold for 5 days under refrigeration.