Shrimp Cocktail

Shrimp cocktail is a real treat for me so when I make it, I buy the shrimp raw so I can poach them myself.  I use my own Court Bouillon to add as much flavour as I can. Court Bouillon is a traditional quickly cooked vegetable broth used to pack more punch into your seafood! The bouillon can also be used to poach fish like trout or salmon. Just simmer covered with liquid in a shallow pan until just done. 

Ingredients:

• 1 lb raw frozen shrimp, thawed
• Court Bouillon:
• 8 cups water
• ½ carrot, sliced
• ½ cup onion, sliced
• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh parsley
• 2 tsp sea salt
• ½ cup apple cider vinegar
• 1 lemon, juiced
• 6 peppercorns
• Cocktail Sauce:
• 1 cup ketchup
• 1 lemon, zested and juiced
• 2 tbsp prepared horseradish
• 2 tsp freshly ground black pepper
• ¾ tsp Louisiana hot sauce
• Lemon wedges (for serving)

Method:

1. To make the Court Bouillon, in a medium saucepan combine water, carrot, sliced onion, bay leaf, thyme, parsley, sea salt, apple cider vinegar, lemon juice, lemon rind, and peppercorns. Bring all to a simmer, then cover with a lid and continue to simmer gently for 10 more minutes. Remove from heat.   
2. Drain the shrimp of any residual water and add to the Court Bouillon pot. Stir gently then allow to sit 10 more minutes off of the heat, with the lid on. Drain, cool and peel the shrimp. 
3. For the sauce combine the ketchup, lemon zest and juice, horseradish, black pepper and hot sauce. Stir well and allow to sit for 5 minutes.  
4. To serve, place the cocktail sauce in individual shot glasses, and rim the glass with your cooked shrimp.