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Serious Eats

Shrimp Cocktail

16/20 shrimp

kosher salt

baking soda

water

dry white wine

celery ribs

medium yellow onion

fennel bulb

medium garlic cloves

2-inch knob fresh ginger

fresh tarragon sprigs

flat-leaf parsley sprigs

juice of one lemon

Shrimp

ketchup

preserved horseradish

fresh lemon juice

ground coriander seed

granulated garlic

freshly ground black pepper

Cocktail sauce

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.

Whisk together the ketchup, horseradish, lemon juice, ground coriander, and garlic. Season with salt and pepper.