- 1 pound medium shrimp (about 30 per pound), deheaded but with peels still on (you can use fresh or thawed, frozen shrimp)
- 3 cups water
- 1 rib celery, cut into 1-inch pieces
- 3 sprigs fresh parsley
- 1 sprig fresh tarragon
- 1 sprig fresh thyme
- 1 bay leaf
- Juice and rind of 1/2 lemon
- 2 teaspoons white wine vinegar
- 2 teaspoons salt
- 1/2 teaspoon Baby Bam
- 1/4 teaspoon whole black peppercorns
- 1/4 teaspoon coriander seeds
- 4 lemon wedges for garnish
- (recipe_id:6575>Cocktail Sauce, for serving
- Peel the shrimp, leaving the tail segment on so you can have a little handle. Using a pairing knife, make a shallow slit down the back of each shrimp and remove the black vein. Discard the black veins and set the shrimp aside.
- In a medium saucepan, combine the remaining ingredients (except lemon wedges for garnish and Cocktail Sauce) and bring to a boil over high heat.
- Add the shrimp to the boiling water, stir, cover, and remove from the heat. Let stand for 8 to 10 minutes.
- Strain the shrimp in a colander set in the sink and transfer the shrimp to a large bowl. Discard the cooking liquid and seasonings.
- Refrigerate the shrimp until well chilled, about 1 hour. While the shrimp are chilling, make the Cocktail Sauce.
- When ready to serve, divide the shrimp among four small bowls and hang them on the rim of each bowl.
- Spoon an equal amount of cocktail sauce into the bottom of each bowl. Garnish each bowl with a lemon wedge.
- (Alternatively, you can arrange a layer of crushed ice in the bottoms of four bowls, put a small dish of cocktail sauce in the ice, and arrange the shrimp on the ice around the sauce.)