Ingredients
For the cocktail sauce:
½ cup ketchup
2 tbsp horseradish
½ lemon, juice
1 tsp hot sauce
1 tsp Worcestershire sauce
Black pepper (to taste)
Sea salt (to taste)
For the shrimps:
2 quarts of water
10 - 12 clean shell on shrimps
1 tbsp salt
½ lemon
For the ice bath:
15 - 20 of ice
2 cups of water
Directions
Step 1
Prepare an ice bath by combining plenty of ice and cold water in a bowl. Do this after you start boiling the shrimp so the ice stays solid and fully chills the shrimp when they come out.
15 - 20 of ice
2 cups of water
Step 2
Bring a pot of water to a boil. Add a generous pinch of salt, squeeze in the juice of half a lemon, then drop in the rind for extra flavor.
2 quarts of water
1 tbsp salt
½ lemon
Step 3
Drop the shrimp into boiling water for exactly 3 minutes, then immediately transfer them to the ice bath. Let them chill for 2 minutes, then remove from the water.
10 - 12 clean shell on shrimps
Step 4
Peel the shrimp, leaving the tail intact. Lightly pat dry with a paper towel, then refrigerate until ready to serve.
Step 5
For the cocktail sauce (can be made in advance), simply mix all the ingredients in a bowl, then transfer to the coupe glass.
½ cup ketchup
2 tbsp horseradish
½ lemon, juice
1 tsp hot sauce
1 tsp Worcestershire sauce
Black pepper (to taste)
Sea salt (to taste)
Step 6
Arrange the poached shrimp, tails on, around the rim of the coupe glass.
Step 7
YASSS!
