Herb-Poached Shrimp
Source: The America's Test Kitchen Cookbook by Cook's Illustrated
Servings: 4

1 pound large shrimp (16 to 20 per pound), peeled, deveined, and rinsed, shells reserved
1 teaspoon salt
1 cup dry white wine
4 peppercorns
5 coriander seeds
1/2 bay leaf
5 fresh parsley sprigs
1 fresh tarragon sprig
1 teaspoon fresh lemon juice

Bring reserved shells, 3 cups water, and salt to boil in medium saucepan over medium-high heat; reduce heat to low; cover, and simmer until fragrant, about 20 minutes. Strain stock through sieve, pressing on shells to extract all liquid.

Bring stock and remaining ingredients except shrimp to boil in 3 or 4 quart saucepan over high heat; boil 2 minutes.

Turn off heat and stir in shrimp; cover and let stand until firm and pink, 8-10 minutes.

Drain shrimp, reserving stock for another use. Plunge shrimp into ice water to stop cooking, then drain again.

Serve shrimp chilled with cocktail sauce.