Shrimp Cocktail Vincente Recipes

Steps:

• Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
• Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
• Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

Steps:

• Begin by reducing the shrimp court bouillon. Take a cup of the reserved broth, strain it and set over medium heat, simmering until it reduces by half; this concentrates the flavors. Once reduced, set aside over an ice bath to cool and then refrigerate.
• To a blender, add the tomato juice, shrimp stock, Worcestershire sauce, lemon juice, horseradish, if desired, and the vodka and blend until smooth. Pour into 4 ice-filled rocks glasses. Garnish each glass with a poached shrimp and wedge of lemon.

Steps:

• In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.