Poached Shrimp with Fire-Hot Cocktail Sauce
Serves about 20
INGREDIENTS
2 cups white wine
4 celery ribs, cut into 2-inch pieces
3 bay leaves
Juice of 2 lemons
1 Tbsp. kosher salt
40 large shrimp in shells (about 1 1/2 pounds)
1 (11-ounce) jar cocktail sauce
1 tsp. finely chopped jalapeño pepper
In a large stockpot, combine wine, celery, bay leaves, lemon juice, and salt. Add enough cold water to fill pot to two-thirds; cover and bring to a boil. Uncover; reduce heat and simmer 15 minutes.
Add shrimp. Increase heat to high; cover and return to boil. Cook shrimp until just opaque in center, about 2 to 3 minutes. Drain in colander; rinse under cold water until cool. Peel; refrigerate until ready to serve.
Combine cocktail sauce and jalapeño in a medium bowl. Serve with shrimp.