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“In 'Frank Stitt's Southern Table'”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill a large pot with the water and add in onion, celery, garlic, bay leaves, peppercorns, chile pepper, lemon, parsley, thyme, and a large handful of salt (the water should approximate sea water in saltiness).
  2. Bring to a hard boil, then reduce to a simmer, cover, and cook for 15-20 minutes.
  3. Add the shrimp and increase heat to high; once the court bouillon has returned to a simmer, remove from the heat and set aside, covered, for 5 minutes.
  4. Drain the shrimp in a colander, reserving the court bouillon for another use.
  5. Transfer the shrimp to a small baking sheet and refrigerate.
  6. When the shrimp are cool, peel and devein.
  7. Cocktail sauce-combine all the ingredients in a small bowl; taste and adjust the seasoning, adding more horseradish, hot sauce and/or lemon or lime juice to taste.
  8. Transfer to a small serving bowl.
  9. To serve, put the bowl of cocktail sauce in the center of a serving plate and arrange the shrimp and lemon wedges around it.

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