Directions

Combine all ingredients in a non-reactive metal or stainless steel or enamel-coated pot. Bring to a boil and reduce heat. Simmer for 20-30 minutes. Strain and return liquids to pot. Bring the strained poaching liquid back to a slight simmer and poach the shrimp at a bare simmer. Cook the shrimp in a couple of batches, do not crowd the pan. Again, cook the shrimp at barely a simmer in the pot. Cook very, very gently. When shrimp is opaque and creamypink, use a slotted spoon and remove to a paper towel-lined plate. Don’t pile them on top of each other—give them space to cool.

Refrigerate to chill completely (20 - 30 minutes).

Sauces

#1: Traditional Cocktail Sauce

I used a premade tomato-based cocktail sauce - ‘Cindy’s’—I like their line of vinaigrette products - they are made with quality ingredients and are delicious. This a fresh sauce and will be found refrigerated in the produce section. This sauce has a good amount of fresh horseradish already added. I ‘freshened’ up the flavor by adding a half-teaspoon of grated lemon peel and a teaspoon of fresh lemon juice to the contents of the bottle (which I first emptied into a bowl). Be sure to taste it and let your palate be your guide.

#2 Chimichurri Dressing

Ingredients

1 bunch parsley, washed & dried

1 bunch cilantro, washed & dried

1 plump shallot, peeled and very finely diced (2-3 tablespoon yield)

4-5 cloves garlic, peeled and finely mashed to a paste (1 tablespoon yield)

4 tablespoons mild red wine vinegar, divided, plus more to taste

1 pinch ground cumin

1 pinch, crumbled, dried oregano

¼ cup extra virgin olive oil

2-3 tablespoons canola or other mild vegetable oil

¼ cup dry roasted peanuts, chopped

Kosher salt & fresh ground pepper

Pick the leaves off the parsley stems and chop finely with a knife. Chopping the parsley and cilantro by hand will yield a superior result—it will be drier and ‘fluffier’. But, do as you must… Repeat procedure with the cilantro. (I based the ingredient-ration on using ¾ cup chopped parsley and ½ cup chopped cilantro.) Combine these measured amounts together in a bowl. Set aside. And be sure to use any extra chopped herbs in another recipe, like scrambled eggs, for example. Combine the diced shallot and ‘pasted’ garlic together in a bowl. Add 2 tablespoons of vinegar

to cover. Add a pinch of salt as well. Stir and set aside. The shallots and garlic will mellow in the vinegar. Add the pinches of ground cumin and oregano to this bowl as well. After 10 minutes of soaking, drain the vinegar. Now combine the drained shallots/garlic with

the measured (1 ¼ cup total) chopped herbs. Mix well to combine. Remove 1/3 cup of this shallot-garlic-herb mix and set aside. This is the base for sauce #3 Finish the sauce #2: the chimichurri. Add 2 tablespoons of red wine vinegar to the bowl and mix to combine. Slowly drizzle in the

olive oil, whisking constantly. Add an additional 1-2 tablespoons of the canola or vegetable oil. Taste. Add kosher salt and pepper. Stir in the chopped peanuts. Does it need more oil? More vinegar? Again, let your palate inform your brain! But, add additional ingredients sparingly.

Add a little at a time and taste. This is how chefs season their dishes. Set aside. Sauce #3: Creamy Chimichurri Sauce

Ingredients

1/3 cup chopped shallot-garlic-herb mix from above

½ cup prepared mayonnaise (I use Hellman’s exclusively if I’m not making my own.)

Optional: 2 tablespoons plain yogurt or sour cream

1-2 teaspoons fresh lemon juice, to taste

Kosher salt & fresh ground black pepper Combine herb-mix with mayonnaise and sour cream/yogurt. Stir well to combine. Taste and

season with fresh lemon juice and salt & pepper. To serve: Arrange the shrimp on a large platter and surround it with bowls of your three sauces.

Used reserved whole lemon to cut wedges and garnish platter. Serve with crusty bread and/or crackers or a bowl of black-eyed peas. (Black-eyed peas and collard greens symbolize luck & money in the New Year.)