Shrimp Cocktail Louie

Serves 4

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by preparing the cooking liquid. In a medium pot add water, wine, onion, fennel, celery, garlic, lemon, parsley, bay leaves, and peppercorns. Bring to a boil and reduce to a simmer. Season with salt.

Step 2

Simmer gently for 30-45 minutes. Make sure the liquid remains at a soft simmer, as you don’t want the liquid to boil away!

Step 3

While the liquid simmers prepare the sauce. In a small bowl mix mayo, dill, ketchup, chili crisp, horseradish, mustard, Worcestershire, lemon zest, and lemon juice. Season with salt and pepper, to taste. Refrigerate.

Step 4

Once the liquid has simmered, using a slotted spoon, remove most of the large pieces of vegetables (it's okay if you don’t get all the little pieces out).

Step 5

Prepare a large bowl with an ice bath.

Step 6

Bring liquid to a boil and drop in shrimp. Stir to make sure the shrimp are submerged in the liquid. Turn off the heat and cover with a lid. Cook for 3-4 minutes until shrimp are pink and cooked through. This time will vary on the size of your shrimp, just keep an eye on them! You can remove one and cut a small bit off the top to make sure they are cooked.

Step 7

Once cooked, immediately transfer to an ice bath. Once cold, strain the shrimp from the water and pat dry with a paper towel.

Step 8

Toss cold shrimp with a drizzle of EVOO and fresh chives. Transfer to a chilled serving dish (or over crushed ice) and sprinkle the top with a touch of flake salt. Serve with the Louie sauce, cocktail sauce, and lemon wedges.

Step 9

You can make the sauce and cook the shrimp a day ahead and keep them in the refrigerator. Right before serving, toss the shrimp with the EVOO and chives.

Step 10

The leftover strained court bouillon would be great as a base for a seafood soup or chowder of any kind :)

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