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Foodgeek: |
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Rating: |
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Servings: |
1 batch |
Prep. Time: |
:05 |
Total Time: |
:30 |
Ingredients: |
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1 dozen shrimp (fresh or frozen and thawed), de-veined, shell-on
Court bouillon:
12 fl. oz. beer
12 fl. oz. water
1/4 bunch parsley
6 branches of thyme
2 md. shallots, rough chopped
8 cloves garlic, crushed
6 bay leaves
1 tbsp. coriander seeds
1 tbsp. fennel seeds
1 tbsp. crushed red chilies
1/2 tbsp. whole allspice
1 cinnamon stick
2 tbsp. whole black peppercorns
1/4 cup salt
Cocktail sauce:
3 tbsp. ketchup
1 tbsp. Worcestershire sauce
2 tbsp. freshly-grated horseradish root
Juice of 1/2 a lemon
Tabasco to taste
Salt and pepper
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Directions:
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Put all ingredients of the 'court bouillon' into a medium sauce pot and simmer for 20 minutes to infuse the flavors.
Mix all ingredients of cocktail sauce to taste and reserve.
Lower cooking liquid temperature to a low simmer. Prepare an ice bath in a mixing bowl. Add shrimp (6 at time), cooking slowly until the shrimp begins to curl. Remove and shock in ice bath just until cold, then drain and peel.
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Comments from johann
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The shrimp should be cooked at a low temperature and never boiled or over-cooked.
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User Reviews: |
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