Shelly's Recipe

HERBED POACHED SHRIMP

Category: Seafood

1 lb jumbo shrimp, peeled, deveined, and rinsed, shells reserved
1 tsp salt
1 cup dry white wine
4 whole black peppercorns
5 coriander seeds
1/2 bay leaf
5 sprigs fresh parsley
1 sprig fresh tarragon
1 tsp lemon juice

Bring the reserved shells and 3 cups water to a boil in a medium saucepan; reduce heat to low, cover and simmer until fragrant, about 20 minutes. Strain the stock through a sieve, pressing on the shells to extract all the liquid, into a bowl.

Bring the stock and remaining ingredients except the shrimp to a boil in a saucepan over high heat; boil 2 minutes. Turn off the heat and stir in the shrimp; cover and let stand until the shrimp are firm and pink, 8-10 minutes.

Drain and plunge the shrimp into ice water to stop the cooking, and then drain again. Serve the shrimp with cocktail sauce. Note: Spicy Caribbean-Style Cocktail Sauce is a good change.