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Jumbo shrimp poached in a Don Pepino court bouillon, served with a tangy, horseradish-spiked Don Pepino cocktail sauce.
recipe
how to make
Recipe Detail
- Prep Time
- 20 min
- Cook Time
- 15 min
- Serves
- 4
Ingredients
- Sauce: Don Pepino Pizza Sauce
- 1 cup
- Sauce: Prepared horseradish, drained, to taste
- 2-3 tablespoons
- Sauce: Ketchup
- 2 tablespoons
- Sauce: Fresh lemon juice, or to taste
- 1 tablespoon
- Sauce: Fresh lemon zest
- 1 teaspoon
- Sauce: Celery, finely chopped
- 1/4 cup
- Sauce: Green onions, thinly sliced
- 1/4 cup
- Sauce: Cilantro, finely chopped
- 1 tablespoon
- Sauce: Worcestershire sauce
- 2 teaspoons
- Sauce: Hot sauce, or to taste
- 1 teaspoon
- Sauce: Garlic clove, finely grated
- 1 small
- Sauce: Black pepper, freshly cracked
- 1/4 teaspoon
- Sauce: Sea salt, or to taste
- 1/4 teaspoon
- Poaching liquid: Water
- 7 cups
- Poaching liquid: Don Pepino Pizza Sauce
- 1 cup
- Poaching liquid: Sauvignon Blanc
- 1 cup (or dry white wine)
- Poaching liquid: Lemon, sliced
- 1
- Poaching liquid: Onion, quartered
- 1 small
- Poaching liquid: Celery, roughly chopped
- 1/2 cup
- Poaching liquid: Garlic head, halved horizontally
- 1
- Poaching liquid: Kosher salt
- 1 tablespoon
- Poaching liquid: Black peppercorns, whole
- 1 teaspoon
- Poaching liquid: Bay leaves
- 2
- Shrimp: Raw jumbo shrimp, shell-on or easy-peel
- 1 pound (16/20 count)
- Garnish: Lemon wedges
- as needed
- Garnish: Fresh parsley
- as needed
- Garnish: Cilantro leaves
- as needed
-
Step 1
Whisk Don Pepino Pizza Sauce with horseradish, ketchup, lemon juice and zest, celery, green onions, cilantro, Worcestershire, hot sauce, garlic, pepper, and salt; refrigerate until the shrimp are ready.
-
Step 2
Combine water, Don Pepino Pizza Sauce, white wine, lemon slices, onion, celery, garlic head, salt, peppercorns, and bay leaves in a stockpot; boil, then simmer uncovered 15 minutes.
-
Step 3
While the liquid simmers, fill a bowl with ice and cold water.
-
Step 4
Turn off the heat, let the liquid settle around 180-190°F, add the shrimp, cover, and let sit 2-3 minutes until opaque and curled.
-
Step 5
Transfer shrimp immediately to the ice bath for 3-4 minutes, then drain, pat dry, and peel, leaving the tails on.
-
Step 6
Divide the chilled cocktail sauce into glasses, arrange shrimp around the rim, and garnish with lemon wedges and cilantro.
People Have Opinions
About Their Sauce.
Tastes exactly like the sauce at the pizzeria I grew up going to in Bergen County. Didn't expect that from a can.
I stopped simmering anything years ago. Open, spread, bake. My kids can't tell the difference and neither can I.
We use it behind the counter at our shop. Consistent every batch, which matters more than people think.
