Poached Shrimp

Directions

1. 1
   Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor.
2. 2
   Add the herbs and seafood seasoning.
3. 3
   Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
4. 4
   Reduce heat to medium-low and add shrimp.
5. 5
   Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl.
6. 6
   Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling.
7. 7
   Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
8. 8
   4 ripe tomatoes, coarsely chopped
9. 9
   2 celery stalks, coarsely chopped
10. 10
    1 medium onion, coarsely chopped
11. 11
    1/2 cup ketchup
12. 12
    2 tablespoons grated fresh or prepared horseradish
13. 13
    1 lemon, juiced
14. 14
    2 teaspoons hot sauce
15. 15
    1 tablespoon Worcestershire sauce
16. 16
    1 shot pepper vodka
17. 17
    1 teaspoon celery seed
18. 18
    Sea salt and freshly ground black pepper
19. 19
    Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down.
20. 20
    Add the remaining ingredients and puree until smooth.
21. 21
    Chill before serving with a raw bar.
22. 22
    Yield: 4 cups