1tbspprepared horseradish- don't use the stuff you've had in the fridge for a year
1tsppure chili powder- e.g. New Mexican or ancho
1tbspfresh lemon juice- maybe a bit more to taste
Make the shrimp cocktail
Run the shrimp under cold water to thaw. Peel the shrimp, reserving shells. Place the peeled shrimp back into the refrigerator. Place the shells in a saucepan with 4 cups water, bring to a boil and simmer for 20-30 minutes.
Remove shells from the shrimp stock. Add the white wine, peppercorns, coriander seeds, bay and salt. Bring to a boil and simmer for 2 minutes. This is a court bouillon.
Turn off the heat and add 1 lb of shrimp to the saucepan. Cover and let sit for 8 minutes (set a timer). While the shrimp sits, set up a large bowl of ice water.
After 8 minutes remove shrimp from the court bouillon and plunge into the ice water. When cold remove shrimp, drain and refrigerate.
Bring the stock to boil. Turn of the heat and add the second pound of shrimp. Set the timer for 8 minutes and refresh your bowl of ice water.
After 8 minutes remove shrimp from the court bouillon and plunge into the ice water. When cold remove shrimp, drain and refrigerate. See where this is going?
Repeat as many times as you want, although you won't need shells for any more than 2 lbs. If you are only doing one pound, reduce the amount of water to 3 cups for the initial stock step.
Serve with classic cocktail sauce.
Classic cocktail sauce
Combine the ingredients in a small bowl and stir to mix.
Let stand 15-30 minutes to let the flavours come together.
Cook smaller shrimp for less time. For 21-30 count go with 7 minutes. For 31-40 six minutes will do it. Anything smaller, don't bother...