COCKTAIL SAUCE
Mix 1 cup chili sauce, ¾ teaspoon lemon zest, 2 tablespoons prepared horseradish, 1 teaspoon fresh-ground black pepper, ¾ teaspoon hot sauce and 1½ teaspoons Creole seasoning, like Tony Chachere’s Original Creole Seasoning. Cover and refrigerate at least 1 hour and up to 1 week.
SHRIMP COCKTAIL
Courtesy Richard Ingraham, founder/chef, ChefRLI.com
1½ pounds shell-on jumbo shrimp1 tablespoon sea salt1 cup dry white wine1 tablespoon black peppercorns1 tablespoon coriander seeds2 bay leaves1 small onion, sliced4 fresh tarragon sprigs1 lemon, halved, plus additional wedges for servingCocktail sauce (recipe at left)
Peel and devein shrimp, leaving tails attached. Reserve shells.
Fill pot with 8 cups water. Add shrimp shells, salt, wine, peppercorns, coriander, bay leaves, onion, tarragon and lemon. Bring to boil over high heat, then reduce to simmer. Cook,…
