1medium onionquartered (you can leave the skin on)
1bulb fennelcut into large chunks
3celery stalkscut into large chunks (preferably the ones from the hearts that have the leaves attached)
1head of garliccut in half
1lemoncut in quarters
½bunch of parsley
2bay leaves
1Tbspblack peppercorns
Kosher saltto taste
1lb.jumbo shrimppeeled and deveined (tails left on)
Cocktail Sauce
⅓cupchili sauce
⅓cupketchup
2-3Tbspprepared horseradishadd to taste
1lemonzested
½lemonjuiced
1TbspWorcestershire sauce
2tspSrirachamore to taste
2tspsoy sauce
To serve:
EVOOfor drizzling
2Tbspfreshly chopped chives
Flake salt
Lemon wedges
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.
Let simmer 30-45 minutes. Make sure the liquid remains at a soft simmer, as you don’t want the liquid to boil away!
Using a slotted spoon, remove most of the large pieces of vegetables (its ok 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 shrimp from the water and pat dry with a paper towel. Keep refrigerated until ready to serve.
Next prepare the sauce. Add chili sauce, ketchup, horseradish, lemon zest, lemon juice, Worcestershire, sriracha, and soy sauce to a small bowl and mix until combined.
When ready to serve, remove shrimp from the fridge and toss with a drizzle of EVOO and fresh chives. Transfer to a chilled serving dish and sprinkle the top with a touch of flake salt. Serve with cocktail sauce and lemon wedges.