Savory Shrimp Cocktail

Willy's Smokehouse, Monterey

Serves 4

Savory Shrimp Cocktail:
3/4 gal. Court Bouillon (prepare in advance, see below)
1 lb. Raw shrimp or prawns, cleaned, peeled and de-veined
(Chef’s note: I love using U-15s, which means there are less than 15 prawns per pound. The prawns used in the photo were 41/50 Mexican White Prawns, which I prefer over the Black Tiger Prawns because of the flavor.)
1 Medium bowl of ice and cold water (for cooling shrimp)
1/2 cup Grilled Citrus Vinaigrette (prepare in advance, see below)
3 Fried Red Chile Corn Tortillas, cut into long, pointed slivers (prepare in advance, see below)
3 Tbsp. Vegetable oil
2 cup Spicy Cocktail Sauce (prepare in advance, see below)
1 cup Tomatoes, diced, or cherry tomatoes, split
1 cup Avocado, diced
2 cup Iceberg or romaine lettuce, shredded
2 Lemons, cut into wedges

Court Bouillon:
1/2 Onion, chopped into medium-sized chunks
1/2 Carrot, chopped into medium-sized chunks
1/2 Celery stalk, chopped into medium-sized chunks
1 Lemon
1/4 Cinnamon stick
6 Black peppercorns
4 Cloves, whole
1/2 gallon Water
1 cup White wine (Sauvignon Blanc is terrific)

Citrus Vinaigrette:
Lemon, halved (peel on)
Lime, halved (peel on)
1 Orange, halved (peel on)
1/2 Tbsp. Garlic, chopped
1/2 Tbsp. Shallots, chopped
1 Tbsp. Red bell pepper, chopped
1/2 Tbsp. Thyme, chopped
1/2 Tbsp. Italian flat leaf parsley, chopped
1/2 cup Rice wine vinegar
1 cup Blended olive oil (light olive oil or olive oil blended with
Canola oil)
Kosher Salt
Fresh ground pepper

Spicy Cocktail Sauce:
1 cup Ketchup
2 Tbsp. Horseradish
1/2 Tbsp. Garlic, chopped
2 oz. Tabasco sauce
1 Tbsp. Sriachi Chili Paste (or any similar product)
1/2 Tbsp. Lemon juice
1 Tbsp. Parsley, chopped
1 tsp. Fresh cracked black pepper

Method:
Court Bouillon: Court Bouillon is a classic poaching liquid and you’ll need to prepare this just before you are ready to add the shrimp or prawns to the pot. Place all ingredients in a medium stock pot (large enough to handle the amount of shrimp/prawns you will be cooking). Cook on medium heat until just boiling. You are now ready to add the shrimp or prawns.

Poached Shrimp: Bring the Court Bouillon to a small rolling boil, then add the shrimp or prawns. If you have one, it’s best to use a pasta basket to dip the shrimp in and out of the bouillon, but simply putting them in the liquid will work just fine also. Once the liquid is back to boiling, the shrimp/prawns are done. Quickly remove them and place them in the ice water bath. This will stop the cooking process and not allow the shrimp/prawns to overcook. Once they are cool, remove them from the water and set aside.

Citrus Vinaigrette: Slightly char the citrus fruit on the grill on high heat. This will caramelize the natural sugars in the fruit and give the juice a slight nutty flavor (it also takes some of the acidity out of the juice). In a medium mixing bowl, squeeze the juice of the citrus through a mesh strainer. Then add the rest of the ingredients, except the oil, salt and pepper. Combine all ingredients, slowly adding the oil last. Season with salt and pepper to taste. This dressing is great as a marinade or a salad dressing and will last up to 2 weeks if refrigerated. Yield: 2 cups

Fried Red Chile Corn Tortillas Slivers: Fry on medium high heat in vegetable oil until crisp.

Spicy Cocktail Sauce: Blend all ingredients well and chill.

Savory Shrimp Cocktail: Toss the shrimp, avocado and tomatoes in the Grilled Citrus Vinaigrette.

Serve:
You can either serve this dish family-style or in individual portions, depending on your presentation preference. For a family-style presentation, choose a decorative bowl large enough to accommodate your guests. For individual portions, the Martini glass is classic. In either case, line the bottom of the dish with shredded lettuce, enough to elevate the shrimp. Place the tortilla slivers pointing upward along the back side of the dish (three slivers are usually enough for full effect in the Martini glass) and then spoon on the shrimp salad. Garnish with lemon wedges. Serve with cocktail sauce in a small side dish.

Chef Notes: These components are extremely versatile. I like to use the Court Bouillon for salmon or shellfish because it adds a wonderfully aromatic flavor to seafood. The Grilled Citrus Vinaigrette can be used a marinade, sauce or dressing. And the Spicy Cocktail Sauce tastes excellent on fresh oysters. However, nothing beats kicking back on a warm summer evening with Savory Shrimp Cocktail and a crisp glass of champagne. Cheers!