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Chilled Shrimp

Perfect for shrimp cocktail.
Credit: Rick Moonen and Amanda Hesser - New York Times, Elizabeth Grubel (minor additions)
Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes

Equipment

  • 1 Large Pot
  • 1 Large Bowl

Ingredients

  • 2 lbs Shrimp -- 21 to 25 count size.
  • 5 tbsp Kosher Salt
  • 3 cups White Wine -- Grüner Veltliner is recommended
  • 1 tbsp Black Peppercorns
  • 1 tbsp Coriander Seeds
  • 2 Bay Leaves -- fresh preferred
  • 1 cup Flat Leaf Parsley
  • 4 sprigs Fresh Tarragon
  • 2 Medium Lemons -- halved
  • 1 container Cocktail Sauce -- highly recommend Pike Pier Fisherman All Natural Cocktail Sauce
  • 2 quart Seafood Stock -- optional if you don't have the shells
  • 1 tray Ice

Instructions

  • (Optional) If you did not buy deveined shrimp, devein all of the shrimp. Save the shells.
  • In a large pot, combine shrimp shells, 2 quarts of water, and 3 tablespoons of salt. Bring to a boil over high heat, reduce heat to low, and simmer for 20 minutes. Remove pot from heat and steep until cool.
  • (Optional) If you don't have the shells or want to save time you can replace the above poaching liquid with 2 quarts of Seafood Stock. This will save approximately 45 minutes.
  • Strain shrimp broth into another large pot, and bring to a boil over high heat. Add wine, peppercorns, coriander seeds, bay leaves, parsley, tarragon, and halved lemons.
  • Add shrimp and remove pot from heat. Steep shrimp until they are white, approximately 2 to 3 minutes.
  • Fill a large bowl with water, ice, and the remaining 2 tablespoons of salt. Transfer shrimp to the bowl. Let shrimp cool for 3 minutes, then drain well.
  • Refrigerate shrimp with a bag of ice until ready to serve.

Notes

I love chilled shrimp, but most of the time they have a mealy taste probably from sitting too long.  This recipe got rid of that taste and are a requested favorite from our friends. I have tried the Whole Foods easy peel and deveined shrimp and I have devined myself.  The extra work to get a better shrimp is worth the deveining, although it does add a lot of time to the recipe.
I don't know the rules for posting a majority of a recipe from somewhere else, but we did want to give credit to the original recipe by Rick Moonen and Amanda Hesser in the New York Times post, Shrimp Cocktail.  The one change when I tried to devein the shrimp and accidentally tossed the shells.  You can use Seafood Stock to save some time making this recipe.  
We tried making our own cocktail sauce but once we found Pike Pier Original Cocktail Sauce, we quit.  For those that like the horseradish kick, this cocktail sauce is amazing.