Ingredients:
1 lb very large shrimp, peeled, deveined, and rinsed, reserving shells ( 16 to 20 per pound)
1 teaspoon salt
1 cup dry white wine
4 peppercorns
4 coriander seeds
1/2 bay leaves
5 sprigs fresh parsley
1 sprig fresh tarragon
1 teaspoon lemon juice ( from 1 small lemon)
Directions:
Bring reserved shells, 3 cups water and salt to boil in 4-quart saucepan over medium-high heat; reduce heat to low, cover, and simmer until fragrant, about 20 minutes.
Strain stock through sieve, pressing on shells to estract all liquid.
Bring stock and remaining ingredients except shrimp to boil over high heat.
Boil for 2 minutes then turn off heat.
Stir in shrimp; cover and let stand until firm and pink, 8 to 10 minutes.
Meanwhile, prepare large container with ice water.
After shrimp is done, drain shrimp, reserving stock for another use.
Then plunge shrimp into ice water to stop cooking, then drain again.
Serve shrimp chilled with cocktail sauce.
Servings: 4
Time preparation: 20 min.
Time total: 28 min.