Cocktail Shrimp Recipe
chilled jumbo shrimp poached in citrus court bouillon, yuzu cocktail sauce
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Ingredients
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Shrimp
Yuzu Cocktail Sauce
Method
Cooking Shrimp
Prepare the Court Bouillon
In a large pot, combine water, fresh lemon juice, fresh lime juice, salt, black peppercorns, parsley sprigs, and bay leaves. Bring to a boil over high heat.
Poach the Shrimp
Once the court bouillon is boiling, add the jumbo shrimp to the pot. Reduce the heat to medium and let the shrimp poach for about 3-4 minutes, or until they turn pink and opaque.
Chill the Shrimp
Remove the shrimp from the heat and transfer them to an ice bath (a bowl filled with ice and water) to stop the cooking process. Let them chill for about 5 minutes.
Drain and Dry
Once chilled, drain the shrimp and pat them dry with paper towels. Set aside.
Making Yuzu Cocktail Sauce
Mix Ingredients
In a medium bowl, combine yuzu juice, ketchup, horseradish, Worcestershire sauce, Tabasco sauce, lemon zest, and lime zest. Stir well until all ingredients are fully incorporated.
Season to Taste
Add salt and black pepper to the cocktail sauce according to your taste preferences and mix well.
Serving
Plate the Dish
Arrange the chilled shrimp on a serving platter and serve alongside the yuzu cocktail sauce for dipping.
Garnish (Optional)
For an extra touch, garnish the platter with lemon and lime wedges, and fresh parsley sprigs.