|
|
|
|
Serves 6
1 1/2 cups ketchup
2 tablespoons freshly
grated horseradish
juice of 1 lemon
hot pepper sauce, such as Tobasco
1 1/2 cups dry white wine
1 medium onion, coarsely chopped
1
medium stalk celery, scrubbed and coarse chopped
1 medium carrot, scrubbed
and coarsely chopped
8 whole black peppercorns
1 bay leaf
2 pounds
large shrimp, peeled and deveined
Bring large pot of water to boil.
Make cocktail sauce:
In medium bowl, combine ketchup, horseradish,
lemon juice saving a 2-inch piece of rind and hot pepper sauce.
Fill a
large bowl with ice water; set aside.
Add white wine, onion, celery,
carrot, peppercorns, bay leaf, and lemon rind to boiling water. Return to a
boil.
Place shrimp in a strainer or sieve; lower into boiling water. Cook
for 2 to 3 minutes. Lift from boiling water, and plunge into ice water; let
cool. Drain well. Serve with cocktail sauce.
