Try this delicious recipe!
Servings: Serves about 20
  • 2 cups white wine
  • 4 ribs celery , cut into 2-inch pieces
  • 3 bay leaves
  • Juice of 2 lemons
  • 1 tablespoon kosher salt
  • 40 large shrimp in shells (about 1 1/2 pounds)
  • 1 jar (11 ounces) cocktail sauce
  • 1 teaspoon finely chopped jalapeno pepper
  • Directions
    In a large stockpot, combine wine, celery, bay leaves, lemon juice, and salt. Add enough cold water to fill pot to two-thirds; cover and bring to a boil. Uncover; reduce heat and simmer 15 minutes.

    Add shrimp. Increase heat to high; cover and return to boil. Cook shrimp until just opaque in center, about 2 to 3 minutes. Drain in colander; rinse under cold water until cool. Peel; refrigerate until ready to serve.

    Combine cocktail sauce and jalapeño in a medium bowl. Serve with shrimp.


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