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Shrimp Cocktail
Shrimp Cocktail

Recipe presented by Laurent Dagenais

Shrimp Cocktail

Preparation 15 min
Cooking time 30 min
Servings 1

Ingredients

Shrimp:

  • 6 giant tiger shrimp


Stock:

  • 5 c. (1.2 L) water
  • 1 leek, coarsely chopped
  • 1/2 garlic bulb
  • 1 large carrot, coarsely chopped
  • 2 celery stalks, coarsely chopped (reserve leaves for garnish)
  • 1 lemongrass stalk, bashed and coarsely chopped
  • 3 bay leaves
  • 5 star anise
  • 1 cinnamon stick
  • 10 peppercorns
  • 2 garlic flower stalks (optional)
  • 1 lemon


Cocktail sauce:

  • 250 ml (1 c.) chili sauce
  • 15 ml (1 tbsp.) garlic chili paste (sambal oelek)
  • 30 ml (2 tbsp.) freshly grated horseradish (or to taste)
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 4–5 drops of Worcestershire sauce
  • Salt and pepper (to taste)

Preparation

Stock:

  1. Place all the ingredients in a medium saucepan, except for the lemon.
  2. Cut the lemon in half.
  3. Squeeze the juice into the stock.
  4. Add the lemon halves.
  5. Bring to a boil.
  6. Let simmer for 30 minutes.
  7. Strain.
  8. Transfer to another saucepan.
  9. Bring the stock to a gentle simmer.
  10. Add the shrimps.
  11. Poach the shrimps for 3–5 min. or until they turn pink.
  12. Once cooked, transfer them to an ice bath to halt the cooking process.
  13. Peel.
  14. Devein.
  15. Refrigerate.
  16. Reserve the bouillon for another use.


Cocktail sauce:

  1. Add all the ingredients to a small mixing bowl.
  2. Mix well.
  3. Taste.
  4. Adjust seasonings.
  5. Refrigerate.


Assembly:

  1. Fill the bottom of a chilled martini glass with cocktail sauce.
  2. Place the shrimps around the rim of the glass.
  3. Garnish with celery leaves.
Availability in stores