Shrimp Cocktail Louie
Serves 4
Ingredients
Shrimp
- 4 cups water
- 2 cups dry white wine of choice
- 1 medium onion quartered (you can leave the skin on)
- 1 bulb fennel cut into large chunks
- 3 celery stalks cut into large chunks
- 1 head of garlic halved
- 1 lemon quartered
- ½ bunch of parsley
- 2 bay leaves
- 1 Tbsp black peppercorns
- Kosher salt to taste
- 1 lb. jumbo shrimp peeled and deveined (tails left on)
Chili Crisp Louie Sauce
- ½ cup mayo
- 3 Tbsp chopped fresh dill
- 1 Tbsp ketchup
- 1 Tbsp chili crisp I like Momofuku
- 1-2 Tbsp prepared horseradish more to taste
- 1 tsp Dijon mustard
- 1 tsp Worcestershire
- Zest and juice of 1 lemon
- Kosher salt and pepper to taste
To serve:
- EVOO for drizzling
- 2 Tbsp freshly chopped chives
- Flake salt
- Lemon wedges
- Cocktail sauce recipe below
Instructions
- Begin by preparing the cooking liquid. In a medium pot add water, wine, onion, fennel, celery, garlic, lemon, parsley, bay leaves, and peppercorns. Bring to a boil and reduce to a simmer. Season with salt.
- Simmer gently for 30-45 minutes. Make sure the liquid remains at a soft simmer, as you don’t want the liquid to boil away!
- While the liquid simmers prepare the sauce. In a small bowl mix mayo, dill, ketchup, chili crisp, horseradish, mustard, Worcestershire, lemon zest, and lemon juice. Season with salt and pepper, to taste. Refrigerate.
- Once the liquid has simmered, using a slotted spoon, remove most of the large pieces of vegetables (it's okay if you don’t get all the little pieces out).
- Prepare a large bowl with an ice bath.
- Bring liquid to a boil and drop in shrimp. Stir to make sure the shrimp are submerged in the liquid. Turn off the heat and cover with a lid. Cook for 3-4 minutes until shrimp are pink and cooked through. This time will vary on the size of your shrimp, just keep an eye on them! You can remove one and cut a small bit off the top to make sure they are cooked.
- Once cooked, immediately transfer to an ice bath. Once cold, strain the shrimp from the water and pat dry with a paper towel.
- Toss cold shrimp with a drizzle of EVOO and fresh chives. Transfer to a chilled serving dish (or over crushed ice) and sprinkle the top with a touch of flake salt. Serve with the Louie sauce, cocktail sauce, and lemon wedges.
- You can make the sauce and cook the shrimp a day ahead and keep them in the refrigerator. Right before serving, toss the shrimp with the EVOO and chives.
- The leftover strained court bouillon would be great as a base for a seafood soup or chowder of any kind 🙂
Video
Notes
Cocktail Sauce
- ⅓ cup chili sauce
- ⅓ cup ketchup
- 2-3 Tbsp prepared horseradish, add to taste
- 1 lemon, zested
- ½ lemon, juiced
- 1 Tbsp Worcestershire sauce
- 2 tsp Sriracha
- 2 tsp soy sauce
Tried this recipe?Let us know how it was!
I wonder what you think—could the broth be prepared ahead of time and brought up to a boil at a later date? Or would that compromise the flavor?
Love the recipe, can’t wait to make it for Christmas Eve!
Hi Morgan! Yes you can def make the broth a day ahead! Wohoo, hope you love!
Made this the other night and loved it. The leftover court bouillon smelled amazing. Any ideas on how to repurposed it? Thanks for sharing!
I’m so glad! It would great as a base for a chowder! I have a crab chowder recipe here that it would be delish in! I’ll add this as a note to the recipe as well! 🙂
I did exactly that and it was AMAZING!!! Shrimp cocktail NYE, crab and corn chowder New Years Day!