Better shrimp cocktail is all in the poach.
, and he found that the best approach required a few key steps:
As a final step, run the shrimp under cold water to chill them, then spin them dry in a salad spinner. I also found that shrimp poached shell-on in a court bouillon absorb less flavor than shelled ones, so you're going to want to shell your shrimp here before you cook them. Still, the shells have flavor, and we can use them to make the court bouillon even more rich.We start by making the court bouillon, a lightly acidic and aromatic stock. In mine, I use diced celery, onion, and fennel, along with sprigs of fresh herbs, like parsley and tarragon.
Use an instant-read thermometer to make sure the liquid doesn't go over 170°F. The shrimp should be just about cooked when the temperature gets there, though it will depend on their size.
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