Ingredients
Shrimp
- 2 lb 16/20 shrimp
- 7 tsp kosher salt
- 1/2 tsp baking soda
- 2 water
- 2 c dry white wine
- 2 celery ribs
- 1 medium yellow onion
- 1 fennel bulb Optional
- 3 medium garlic cloves
- 1 2-inch knob fresh ginger
- 2 fresh tarragon sprigs Optional
- 2 flat-leaf parsley sprigs Optional
- juice of one lemon
Cocktail sauce
- 1/2 c ketchup
- 2 tbsp preserved horseradish
- 1 tbsp fresh lemon juice
- 1/2 tsp ground coriander seed Optional
- 1/4 tsp granulated garlic Optional
- kosher salt
- freshly ground black pepper
Instructions
Shrimp
Toss shrimp with 1 teaspoon kosher salt and the baking soda in a large bowl until evenly coated. Transfer to refrigerator and chill about 30 minutes.
Meanwhile, make a court-bouillon by combining 2 quarts water with the white wine, celery, onion, fennel, garlic, ginger, tarragon, parsley, lemon juice, the reserved shrimp shells, and remaining 2 tablespoons of salt. Bring to a simmer over medium heat, then lower the temperature to simmer for 20 minutes. Strain and discard solids, return broth to pot.
Prepare an ice bath and ready several large zip top freezer bags.
Add chilled shrimp to broth, ensuring the temperature never exceeds 170ºF. Cook until shrimp are just cooked through.
Use a spider to transfer cooked shrimp to the zip top bags and submerge in the ice bath. Keep shrimp spread apart as much as possible so they cool quickly. After cooled, Transfer bags to refrigerator for at least 30 minutes.
Cocktail sauce
Whisk together the ketchup, horseradish, lemon juice, ground coriander, and garlic. Season with salt and pepper.