Shrimp cocktail with court bouillon

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

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Ingredients

8 frozen raw shrimp (size 16/20), deveined

1/4 cup cocktail sauce

Court bouillon

4 cups of water

1 clove garlic

1/4 teaspoon whole black peppercorns

1/2 fresh lemon, with rind

1/4 teaspoon pickling spice

1 teaspoon coarse salt

2 tablespoons white wine

Cocktail sauce

2 tablespoons water

2 tablespoons horseradish

1/2 teaspoon Worcestershire sauce

3/4 cup ketchup

1/2 teaspoon fresh lemon juice

1 teaspoon fresh cilantro, finely chopped

2 dashes Tabasco

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For cocktail sauce, combine all ingredients in a large bowl. Set aside to chill.

For court bouillon, in large pot, combine all ingredients and bring to a boil. Remove from heat and strain. Place liquid back into pot, return to boil and poach shrimp, about 2 minutes. Remove shrimp with a slotted spoon and place in ice bath to chill. Drain on paper towels.

To serve, place 1/4 cup cocktail sauce into martini glass, top with shrimp and lemon wedges. Serve immediately. Serves 2.