Herb-Poached Shrimp with Cocktail Sauce

Name: Herb-Poached Shrimp with Cocktail Sauce
Ingredients: 1 pound, jumbo shrimp (16 to 20 count), peeled, deveined, and rinsed, shells reserved; 1 teaspoon, table salt; 1 cup, dry white wine; 4 , peppercorns; 5 , coriander seeds; 1/2 , bay leaf; 5 sprigs, fresh parsley leaves; 1 sprig, fresh tarragon leaves; 1 teaspoon, lemon juice from 1 small lemon; 1 cup, ketchup; 2 1/2 teaspoons, prepared horseradish; 1/4 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1 teaspoon, ancho chili powder (or other mild chili powder); pinch, cayenne pepper; 1 tablespoon, fresh lemon juice

Appetizers
Fish & Seafood

Appears in Cook's Illustrated July/August 1997, America's Test Kitchen TV

Yes, you can make a better shrimp cocktail; all it takes is making a few easy adjustments.

SERVES 4

TIME 1 hour

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