Shrimp Cocktail

Ingredients

• 1 ½ pounds shrimp (16 to 20 per pound), peeled and deveined, shells reserved
• 5 tablespoons kosher salt
• 3 cups white wine
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 2 bay leaves
• 1 cup flat-leaf parsley leaves
• 4 sprigs fresh tarragon
• 2 lemons, halved
• Cocktail sauce (see recipe)
• Sauce verte (see recipe)
• Rouille (see recipe)

4 servings

Preparation

1. In a large pot, combine shrimp shells, 2 quarts water and 3 tablespoons salt. Bring to a boil over high heat, reduce heat to low and simmer 20 minutes. Remove pot from heat, and steep until cool.
2. 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 lemons. Boil 2 minutes. Add shrimp, and remove pot from heat. Steep shrimp until they are white, about 3 minutes. Fill a large bowl with water, ice and the 2 remaining tablespoons salt. Transfer shrimp to bowl. Let shrimp cool 3 minutes, then drain well. Refrigerate with a bag of ice on top, until ready to serve.
3. To serve, divide shrimp among four plates. Place sauces in individual ramekins on each plate, or in three small bowls to pass at the table.