No need to buy prepackaged Shrimp cocktail anymore! All the flavor is in the super tasty cocktail sauce, which is anything but difficult to make!
4 cloves garlic; halved
2 shallots; quartered
3 stalks celery; diced
1 large carrot; diced
salt and pepper
2 cups vegetable stock
1 pound pearl tomatoes; quartered
2 tablespoons sugar
1 tablespoon Worcestershire sauce
2 basil leaves
1 pound shell-on shrimp; deveined
Heat a drizzle of olive oil in a large pot over high heat. When hot, add garlic and shallots and saute until fragrant, about 1 minute. Then, add celery and carrots and saute until colored, about 3 minutes--season with salt and pepper. Then, add a little vegetable stock to deglaze the pan; add the remaining vegetable stock and the rind of a lemon. Add 4 additional cups of water, bring to a boil, and simmer on low for 30 minutes. Season with additional salt until the broth is salty.
Meanwhile, make the cocktail sauce. Heat a saucepan over medium heat. When hot, add tomatoes and cook for 15 minutes. Use a wooden spoon to help expedite breaking down the tomatoes into a thick sauce. When most of the water has evaporated, and the sauce has thickened, add sugar, Worcestershire sauce, and basil. Remove from heat and set aside.
Bring the broth to a boil. Add shrimp and cook for 3 minutes, or until they are no longer transparent and form a U-shape. (Not O shape! Those are overcooked!)
Drain the shrimp and cool over ice cubes. Peel the shells from the shrimp and serve with cocktail sauce and lemon wedges.