For the shrimp and court bouillon:
  • A bundle of parsley and thyme
  • 1 onion, quartered
  • 2 ribs celery, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 bulb garlic, halved across to expose cloves
  • 1 cup white wine, optional
  • 2 quarts water
  • 1 lemon, sliced
  • 1 teaspoon black peppercorns
  • 3 large bay leaves
  • 2-3 pounds shrimp (U 8-10 or 10-12 count/per pound), in shell
For the cocktail sauce:
  • 1 cup ketchup, preferred brand Sir Kensington's
  • ¼ cup minced celery and greens from the heart
  • 1 lemon, juiced
  • 2 tablespoons prepared horseradish sauce, preferred brand Gold's
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce, preferred brand Frank's RedHot
  • ½ tablespoon coarse black pepper
For serving:
  • Lemon wedges
  • Saltines
Serves: 10 to 12

For the court bouillon, place parsley, onion, celery, carrot, garlic, white wine, if using, water, lemon, peppercorns and bay leaves. Bring to boil, lower flame to reduce to low and boil 30 minutes. Add shrimp and cook 3-4 minutes. Drain, cold shock and drain again, then peel and devein but leave the tails intact.

Combine the cocktail sauce in bowl and chill.

Serve shrimp on ice with lemon wedges, cocktail sauce and saltines alongside.