Shrimp with Cocktail Sauce

Gourmet.Dude's picture

Apr. 11, 2011

Make it... LOVE it!


Shrimp 1 Pound , deveined and peeled
Carrot 2 , chopped into 3 or 4 pieces
Celery stalk 2 , chopped into 3 or 4 pieces
Onion 1⁄2
Lemon 1⁄4
Parsley 1⁄4 Bunch (25 gm)
Thyme sprigs 5
Kosher salt To Taste
Peppercorn To Taste
Water 10 Cup (160 tbs) (10
White wine 1 Cup (16 tbs)



1. To make the court bouillon, In a large pot add all the ingredients except the shrimp. Bring to a boil and allow to cook for 30 minutes with the lid ajar.

2. Strain the vegetables out of the broth and return the liquid back in to the pot.


3. Add in the shrimp and allow to poach in the liquid, it will not take more than a minute or two to cook.

4. Remove from the poaching liquid and place in the freezer to stop the cooking process. Repeat with all the shrimps.


5. Serve the shrimp on a platter accompanied with a cocktail sauce and lemon wedges.


You can freeze the court bouillon for later use.

Don't forget to keep a bowl along with your shrimp to put the tails in.

Recipe Summary

Difficulty Level: Medium
Preparation Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 196Calories from Fat 19

 % Daily Value*

Total Fat 2 g3.3%

Saturated Fat 0.41 g2.1%

Trans Fat 0 g

Cholesterol 172.4 mg

Sodium 303.5 mg12.65%

Total Carbohydrates 9 g3%

Dietary Fiber 1.99 g8%

Sugars 3.1 g

Protein 24 g47.7%

Vitamin A 110.2% Vitamin C 21.2%

Calcium 9.9% Iron 19.6%

*Based on a 2000 Calorie diet