Good to know! Order by December 15 to have your purchases delivered in time for December 24.
A tentative agreement has been reached between the SAQ and the union representing its store and office employees (SEMB). 
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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:
- Place all the ingredients in a medium saucepan, except for the lemon.
- Cut the lemon in half.
- Squeeze the juice into the stock.
- Add the lemon halves.
- Bring to a boil.
- Let simmer for 30 minutes.
- Strain.
- Transfer to another saucepan.
- Bring the stock to a gentle simmer.
- Add the shrimps.
- Poach the shrimps for 3–5 min. or until they turn pink.
- Once cooked, transfer them to an ice bath to halt the cooking process.
- Peel.
- Devein.
- Refrigerate.
- Reserve the bouillon for another use.
Cocktail sauce:
- Add all the ingredients to a small mixing bowl.
- Mix well.
- Taste.
- Adjust seasonings.
- Refrigerate.
Assembly:
- Fill the bottom of a chilled martini glass with cocktail sauce.
- Place the shrimps around the rim of the glass.
- Garnish with celery leaves.
