Shrimp cocktail with court bouillon

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Ingredients

8 frozen raw shrimp (size 16/20), deveined

1/4 cup cocktail sauce

Court bouillon

4 cups of water

1 clove garlic

1/4 teaspoon whole black peppercorns

1/2 fresh lemon, with rind

1/4 teaspoon pickling spice

1 teaspoon coarse salt

2 tablespoons white wine

Cocktail sauce

2 tablespoons water

2 tablespoons horseradish

1/2 teaspoon Worcestershire sauce

3/4 cup ketchup

1/2 teaspoon fresh lemon juice

1 teaspoon fresh cilantro, finely chopped

2 dashes Tabasco

For cocktail sauce, combine all ingredients in a large bowl. Set aside to chill.

For court bouillon, in large pot, combine all ingredients and bring to a boil. Remove from heat and strain. Place liquid back into pot, return to boil and poach shrimp, about 2 minutes. Remove shrimp with a slotted spoon and place in ice bath to chill. Drain on paper towels.

To serve, place 1/4 cup cocktail sauce into martini glass, top with shrimp and lemon wedges. Serve immediately. Serves 2.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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