Shrimp Boil

Directions

1. 1
   COMBINE THE WATER with carrot, celery, lemon juice and reserved lemon half, thyme, peppercorns, and a generous amount of salt, in a large (5-quart) stockpot.
2. 2
   Bring to a rolling boil, then add shrimp.
3. 3
   When the water is almost at a boil again, which should take about 1 1/2 minutes, the shrimp should be bright pink and curled; immediately remove the shrimp with a slotted spoon, and serve.
4. 4
   If you plan on serving the shrimp cold, in shrimp cocktail or salad, immediately shock them in an ice-water bath to stop the cooking.
5. 5
   Peel and devein, if desired (page 122).
6. 6
   Chill in the refrigerator, covered, until ready to serve, up to 1 day.
7. 7
   Using the side of a chefs knife, mash 1 small garlic clove with 1/4 teaspoon coarse salt to form a paste.
8. 8
   Pulse 2 coarsely chopped medium tomatoes (1 3/4 cups) in a food processor until coarsely pureed.
9. 9
   Transfer to a fine mesh sieve and let drain for 10 minutes, reserving liquid.
10. 10
    Return tomatoes to food processor.
11. 11
    Add 4 1/2 teaspoons freshly grated horseradish (or to taste), 1/2 teaspoon finely grated lemon zest, 1 tablespoon plus 1 teaspoon fresh lemon juice, 1 teaspoon coarse salt, 1 1/4 teaspoons Worcestershire sauce (or to taste), 1 1/2 teaspoons Tabasco sauce (or to taste), and the garlic paste.
12. 12
    Pulse to combine.
13. 13
    Add 2 tablespoons extra-virgin olive oil and process until combined.
14. 14
    Add up to 1/4 cup reserved liquid to mixture to adjust to desired consistency.
15. 15
    Chill until ready to serve.
16. 16
    (Makes about 3/4 cup)
17. 17
    Cooking the shrimp in their shells will increase the flavorand is necessary for peel-and-eat servings.
18. 18
    But when used in salads or shrimp cocktail, the shrimp will have a neater appearance if peeled and deveined before cooking (the shells slip off easier when raw).