SHRIMP COCKTAIL
A useful way to prepare delicate foods such as shrimp, fish or chicken is to poach it in a flavored liquid. This can be anything from fruit juice to buttermilk, but the French often prepare a poaching liquid that’s custom-flavored for the dish.
The term for this liquid is court-bouillon, which means “short” or “quick” broth. A typical court-bouillon is made with black peppercorns, fresh herbs, onion and a splash of vinegar, but you can take the flavors in any direction that suits your taste and makes sense in the dish. In this case, we’re going to complement the sweetness of the shrimp with fresh, citrusy flavors.
Shrimp Poached in Court-Bouillon
Ingredients:
6 cups water
1 medium onion, peeled and halved
½ navel orange
½ lemon
3-4 stems fresh thyme
2 tbsp whole black peppercorns
¼ cup white wine vinegar or rice vinegar
Salt to taste
Optional: ½ rib of celery, 1 small bay leaf, 1 clove crushed garlic, or other herbs and flavorings to taste.
12 large shrimp, size 16-20 or 21-25, shell on but deveined
Method
Combine all of the ingredients except the vinegar in a medium-sized saucepan, and bring it to a boil. Simmer for 10 to 15 minutes, then add the vinegar and simmer for another 10. Taste the bouillon, and add salt as needed until its flavors are balanced.
Place a fine-mesh strainer over a heatproof bowl or measuring cup, and strain the solids from the court-bouillon. Rinse out the pot, and return the bouillon to the pot and the pot to the burner.
Bring the court-bouillon back to a simmer, and add the shrimp.
Remove immediately from the heat and set aside for 3 to 5 minutes, until the shrimp are rosy-pink and opaque all the way through. Chill them immediately, either by adding ice to the court-bouillon or by removing them with a slotted spoon to an ice water bath.
Chill for about 10 minutes, then drain the shrimp, remove their shells, and pat them dry with paper towels. Arrange around a serving bowl filled with cocktail sauce and serve immediately, or refrigerate them in an airtight container until serving time.
Cocktail Sauce
Ingredients
1 cup ketchup
2-3 tbsp lemon juice
2-3 generous shakes of Tabasco
2-3 generous shakes of Worcestershire sauce
2 to 4 tbsp fresh-grated or prepared (not creamed) horseradish, or to taste
Salt and pepper to taste
Method
Combine all of the ingredients in a small mixing bowl, and stir until well combined.
Taste and adjust the flavorings to suit your own palate, aiming for a good balance of sweetness, acidity and heat.
Serve with poached shrimp, calamari or other seafood.
