Peeling the shrimp and preparing the shrimp stock
Carefully remove the shells from the shrimp, keeping the tails intact. Place the shells in a medium saucepan and add the red pepper flakes, water, vinegar, herbes de Provence, and onion, bring to a boil, reduce the heat and simmer gently for 5 minutes.
While the stock cooks, devein the shrimp and prepare the cocktail sauce.
Step 1: Peeling the shrimp and preparing the shrimp stock
- 8 jumbo shrimp (fewer than 15 per pound), shell-on, about 8 ounces
- ½ teaspoon crushed red pepper flakes
- 1 cup water
- 2 tablespoons white wine vinegar
- ½ teaspoon herbes de Provence or Italian seasoning
- 2 tablespoons chopped onion
Step 2: Making the cocktail sauce
- 2 to 3 tablespoons ketchup
- 1 teaspoon Sriracha or other hot sauce
- 1 teaspoon prepared horseradish
- 1 teaspoon rice vinegar
In a small bowl combine the ketchup, Sriracha, horseradish, and rice vinegar.
Step 3: Finishing the shrimp stock and poaching the shrimp
Strain the stock through a fine-mesh strainer and return it to the same saucepan. Add the shrimp to the stock and bring to a boil. As soon as it reaches a boil, turn off the heat and set the saucepan to one side to cool to room temperature.
Step 4: Serving
- Basil sprigs
Arrange the shrimp in two serving dishes and garnish with a sprig of basil. Pour some of the stock into little cups and spoon the cocktail sauce into separate cups/dishes to serve.