Recipes

ngredients

• 2 lemons, sliced
• 1 tsp black peppercorns
• 1½ tsp cayenne, divided
• 1 tsp onion powder, divided
• 18 jumbo shrimp, peeled (tail on), deveined
• 1 cup cherry tomatoes
• ¼ cup olive oil, divided
• 1 TB orange zest
• 3 TB orange juice
• 2 TB worcestershire, plus more for garnish
• 2 TB horseradish, peeled, grated, plus more for garnish
• Salt & freshly ground pepper, to taste

  Instructions

1. In a large saucepan, bring lemons, peppercorns, 1 tsp cayenne, ½ tsp onion powder, 2 tsp salt & 8 cups water to a boil; reduce heat & simmer, 15 mins. Add shrimp & poach until cooked, 3-4 mins; remove, shock, strain & cool. Reserve ¼ cup poaching liquid.
2. Make the cocktail sauce: In a medium pan over high heat, blister cherry tomatoes in 2 TB oil, 10 mins. Add remaining ½ tsp cayenne, remaining ½ tsp onion powder, orange zest & juice, worcestershire & reserved poaching liquid; simmer until reduced, about 5 mins. Add horseradish & remaining 2 TB oil.
3. In a high speed blender, blend until smooth. Season with salt & pepper. Cool.
4. Serve shrimp with cocktail sauce on the side. Garnish sauce with grated horseradish, worcestershire & black pepper.