FEEDS 8 TO 12
When I was a kid, my mom used to take us to Phil’s Fish Market—gone now—to pick up seafood for dinner. In the back, the staff boiled fresh shrimp for shrimp cocktail with caraway and other seasonings. Shrimp was not in our budget then, so the guys behind the counter would give Mom a couple for Willard and me. Later in life, she was able to make the shrimp at home for me. I continue the tradition by making shrimp this way at Ford’s for shrimp cocktail, and to toss into salads and slaws. I cook the shrimp with the shells on, which helps retain their flavor and keeps them from getting chewy, and peel them after they’re cooked.
2 teaspoons CARAWAY SEEDS
24 jumbo or large (U-15 or 16–20) HEADLESS SHELL-ON SHRIMP
KOSHER SALT
1 large YELLOW ONION, thinly sliced
3 BAY LEAVES
1 recipe RUSTIC COCKTAIL SAUCE (recipe follows)
Lightly toast the caraway seeds in a small skillet over medium heat for 1 to 2 minutes, shaking the pan often to prevent the seeds from browning. Transfer the seeds to a plate so they don’t continue to cook.
To devein the shrimp, cut through the outer curve of the shell. Pull out the heavy, dark vein, leaving the shell intact. Return the shrimp the refrigerator until you’re ready to cook them.
Bring a large pot of water to a boil. Add 1 tablespoon salt per quart of water. Add the onion, bay leaves, and caraway seeds. Cover the pot, reduce the heat, and let the water simmer for 20 minutes to infuse it with the seasonings.
Meanwhile, create an ice bath.
Plunge the shrimp into the boiling water. Simmer for about 5 minutes, just until they turn pink. (Do not let the water come back to a boil and do not cook the shrimp longer than necessary or you will end up with tough shrimp.) Drain the shrimp in a colander and plunge them in the ice bath until cool. Drain. Refrigerate the shrimp, covered, until you’re ready to serve them with cocktail sauce.