Poach the shrimp: Fill a large pot or Dutch oven with water and bring to ... and chill shrimp for up to four hours before serving. Make the cocktail sauce: In a blender or a small food processor ...

Their poached shrimp is plump and juicy; the housemade cocktail sauce has just the right zing. I bought them once or twice as a starter for a special meal. But one day I realized that I was ...

He was adamantly against it. Not the shrimp, of course, which he adored, but rather the “overpowering red menace known as cocktail sauce,” as he wrote in his classic cookbook, “The New James ...