THE PERFECT SHRIMP COCKTAIL

The most common request from everyone I have talked to about Shrimp is, "What is the best way to cook Shrimp Cocktail?" If you talk to any Chef you will hear the same thing, no matter what you do - DON'T OVERCOOK!!! What I have here is a method used by Chef Thomas Keller of French Laundry fame.

The Ultimate Cocktail Sauce recipe tomorrow.

SHRIMP COCKTAIL

CHEF THOMAS KELLER – PER SE - MANHATTAN 

Shrimp Cocktail
2 carrots, cut into 1⁄2-inch rounds
1 large yellow onion, coarsely chopped
2 leeks, split lengthwise, washed, and cut into 1⁄2-inch pieces
1 medium fennel bulb, coarsely chopped
1 bouquet garni (parsley stems, thyme, and bay leaf tied together with string)
1 cup dry white wine
1⁄2 cup white-wine vinegar
Juice of 1 lemon
6 black peppercorns
18 large ruby-red shrimp (about 1 pound; any shrimp can be substituted)

Shrimp Cocktail Preperation
Put all ingredients except shrimp in a large pot with 2 quarts of water, and bring this bouillon to a boil, then reduce heat, and simmer for 5 minutes. Add the shrimp, and cook for 1 minute. Remove from heat, pour the shrimp, bouillon, and vegetables into a large bowl, and let cool. Peel the shrimp, but keep the tails intact. Dry the shrimp on paper towels. Make an incision down the back, and remove the vein with a paring knife.