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Shrimp Cocktail

6-8 large shrimp per person
1 small can of chicken broth per pound of shrimp
1 sliced carrot
1 sliced celery stick (leaves and all)
a handful of parsley stems
a pinch of red pepper flakes
10 black peppercorns (or 1/4 tsp ground pepper)
1/2 lemon
lettuce leaf (Boston or butter lettuce preferred)
parsley garnish, if desired
lemon wedges
1/4 cup fresh grated horseradish
1/4 cup ketchup.

Pour chicken broth in a pot, using 1 small can of chicken broth
per pound of shrimp Add: 1 sliced carrot, 1 sliced celery stick
(leaves and all), a handful of parsley stems, a pinch of red pepper
flakes and 10 black peppercorns (or 1/4 tsp ground pepper) Bring
this mixture to a boil and boil for about 15 minutes. Then add the
juice of 1/2 lemon and stir. Add the raw shrimp, still in their
shells. Stir well and cover. Leave to boil/steam for no longer
than 5 minutes. Uncover pot and stir again, and check to see that
all shrimp are pink and no longer raw looking. Remove shrimp from
pot and let cool. (Strain the broth into a container and use later
as the base for ramen noodle soup) Peel shrimp, leaving tails on,
and arrange on a plate that has been covered with a lettuce leaf
(Boston or butter lettuce preferred), or arrange on the rim of a
cocktail glass. Garnish with parsley, if desired. Serve with lemon
wedges and the cocktail sauce.

Cocktail Sauce: 1/4 cup fresh grated horseradish (look for tall
thin jars of this pungent white radish in the refrigerated section
at the grocery) mixed with 1/4 cup ketchup.

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