Cocktail Shrimp

When using larger or smaller shrimp, increase or decrease cooking time accordingly.

Bring reserved shells , 3 cups water and salt to boil in 4-quart saucepan over medium-high heat.

Reduce heat to low , cover , and simmer until fragrant , about 20 minutes.

Strain stock through sieve , pressing on shells to estract all liquid.

Bring stock and remaining ingredients except shrimp to boil over high heat.

Boil for 2 minutes then turn off heat.

Stir in shrimp.

Cover and let stand until firm and pink , 8 to 10 minutes.

Meanwhile , prepare large container with ice water.

After shrimp is done , drain shrimp , reserving stock for another use.

Then plunge shrimp into ice water to stop cooking , then drain again.

Serve shrimp chilled with cocktail sauce.

large shrimp, salt, dry white wine, peppercorns, coriander seeds, bay leaf, fresh parsley, fresh tarragon, lemon juice