Perfect Shrimp Cocktail

Where did Shrimp Cocktail come from? I have read that it was invented in Boston, circa 1941 as a What can we get drunk people to eat contest sort of thing. The Cocktail sauce is dated back even earlier, as an accoutrement for oysters. You can buy you shrimp already cooked, but why? This method for cooking it is absolutely foolproof, and delicious Food Porn. I share with you a family keepsake of homemade cocktail sauce (well, almost).

• Ready In: 2 hrs 15 mins
• Serves: 4
• Yields: 6-7 Shrimp each

Ingredients

• For the Shrimp

•  weigh your fresh peeled, extra  large raw shrimp (or thawed, 26-30/lb)
• 1  bay leaf
• 1  teaspoon mustard seeds
• 1⁄2 teaspoon red pepper flakes
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon dill weed or 1⁄4 teaspoon  dill seed
• 7  cloves

• For the Sauce

• 3  ounces Heinz Chili Sauce
• 2  tablespoons ketchup
• 2  tablespoons  hot horseradish (more if you like it spicier)
•  juice of half a lemon
• 1⁄2 teaspoon wasabi (optional)

Directions

1. Add to a large enough pot double the weight of water you observed when weighing shrimp.
2. Add all the dry ingredients and place pot on heat. Bring to a boil for 1 minute.
3. Add shrimp, place lid on pan and immediately remove from heat. Allow shrimp to steep in the "tea" for 12 minutes.
4. Strain and chill shrimp for 1 hour, removing any large spices and herbs.
5. Mix sauce ingredients together until smooth.
6. Place sauce in cocktail glasses and arrange shrimp around the rim, serve.