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For the brine:
4 cups water
1/2 cup kosher salt
1/2 cup sugar
36 shell-on medium-large shrimp
1 cup ice
For the court bouillon:
16 cups water
1 tablespoon kosher salt
1 tablespoon black peppercorns
2 bay leaves, preferably fresh
1 lemon, halved
Wasabi Cocktail Sauce, recipe follows
Make the brine: In a large bowl, whisk together the water, salt, and sugar until dissolved. Add the shrimp and ice and let soak for 20 to 30 minutes. Drain.
Meanwhile, make the court bouillon: In a large saucepan, combine the water, salt, peppercorns and bay leaves. Squeeze the lemon juice into the water, add the lemon halves, and bring to a boil
Add the shrimp to the water and cook until they just turn opaque, about 3 minutes. Drain the shrimp, transfer to a baking sheet, and let cool.
When the shrimp are cool enough to handle, peel and de-vein them and chill in the refrigerator.
When ready to serve, divide the cocktail sauce among 4 martini glasses and hang the shrimp around the rims. Serve immediately.
Wasabi Cocktail Sauce:
1 cup chili sauce
2 tablespoons freshly squeezed lemon juice
1 tablespoon prepared wasabi or horseradish
1/4 teaspoon Worcestershire sauce
In a medium bowl, whisk together all the ingredients. Store in the refrigerator until ready to serve.
Yield: about 1 cup
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Other Recipes from this Episode
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