lemon poached shrimp cocktail
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- 2 cups dry white wine
- six black peppercorns
- two bay leaves
- kosher salt
- one large lemon, halved
- 1 1/2 pounds jumbo shrimp, 16 to 20 per pound
- cocktail sauce with red onion and jalapeno, recipe follows
1in a large straight sided sauté pan with lid, mix the wine and 1 cup water, the peppercorns, bay leaves, and 1 teaspoon salt. Gently squeeze the lemon halves over the liquid and then drop in the halves.
2Bring to a boil over medium-high heat, reduce the heat to medium low, and let the liquid simmer gently for 10 minutes. Add the shrimp, cover, and poach for four minutes. Turn off the heat and let the shrimp sit in a covered pan for another two minutes.
3Transfer the shrimp to a colander with slotted spoon. Discard cooking liquid. Let the shrimp sit in a colander until they are cool enough to handle, about 15 minutes, and then shell them and deveined them if needed. Chill for at least two hours or up to a day. Serve cold with cocktail sauce. Serves 4 to 6.
4Cocktail sauce with red onion and jalapeno
1/2 cup tomato catsup
1/2 cup chili sauce
1/4 cup grated onion, from about one quarter medium onion; using the large holes of a box grater
1/2 teaspoon finely chopped fresh jalapeno
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice, or more to taste
1/8 teaspoon kosher salt or more to taste
put all ingredients in a bowl and stir to mix. Chill, covered, until ready to use. This sauce is best made a day in advance and keeps well for up to a week. Just before serving, taste and add more lemon juice and salt as needed. The heat of the jalapeno gives this sauce an extra spicy kick. Makes about 1 1/4 cups