1 lb Shrimp, (2oz ea) shell on, deveined
20 cups cold water
2 medium carrots, peeled and quartered
2 stalks celery, quartered
1 large onion, skin removed and quartered
1 head garlic, sliced in half
1 lemon, halved
¼ bunch parsley
10 sprigs fresh thyme
2 bay leaves
2 tbsp kosher salt
1. Add carrots, celery, onion, garlic, lemon, parsley, thyme, bay leaves and salt to 20 cups of water in a large pot. 20 cups cold water, 2 medium carrots, peeled and quartered, 2 stalks celery, quartered, 1 large onion, skin removed and quartered,1 head garlic, sliced in half,1 lemon, halved, ¼ bunch parsley, 10 sprigs fresh thyme, 2 bay leaves, 2 tbsp kosher salt
2. Bring up to a boil then down to a simmer for 30 minutes.
3. Shut off the heat then add the shrimp and allow to poach no more than 3 minutes. 1 lb Shrimp, (2oz ea) shell on, deveined
4. Transfer shrimp to an ice bath for 5-10 minutes.
5. Once completely cooled, peel shell off the shrimp, keeping the tail intact.
6. For the cocktail sauce, combine all ingredients. 1 cup ketchup, 1 lemon, zested and juiced, 2 tbsp prepared horseradish, 1 tsp Worcestershire sauce, Dash hot sauce (TT)
7. Serve shrimps with cocktails sauce and lemon wedges.
1 lb Shrimp, (2oz ea) shell on, deveined
20 cups cold water
2 medium carrots, peeled and quartered
2 stalks celery, quartered
1 large onion, skin removed and quartered
1 head garlic, sliced in half
1 lemon, halved
¼ bunch parsley
10 sprigs fresh thyme
2 bay leaves
2 tbsp kosher salt
1. Add carrots, celery, onion, garlic, lemon, parsley, thyme, bay leaves and salt to 20 cups of water in a large pot. 20 cups cold water, 2 medium carrots, peeled and quartered, 2 stalks celery, quartered, 1 large onion, skin removed and quartered,1 head garlic, sliced in half,1 lemon, halved, ¼ bunch parsley, 10 sprigs fresh thyme, 2 bay leaves, 2 tbsp kosher salt
2. Bring up to a boil then down to a simmer for 30 minutes.
3. Shut off the heat then add the shrimp and allow to poach no more than 3 minutes. 1 lb Shrimp, (2oz ea) shell on, deveined
4. Transfer shrimp to an ice bath for 5-10 minutes.
5. Once completely cooled, peel shell off the shrimp, keeping the tail intact.
6. For the cocktail sauce, combine all ingredients. 1 cup ketchup, 1 lemon, zested and juiced, 2 tbsp prepared horseradish, 1 tsp Worcestershire sauce, Dash hot sauce (TT)
7. Serve shrimps with cocktails sauce and lemon wedges.