Plump and Tender Shrimp Cocktail Recipe

For the Shrimp: In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator until thoroughly chilled, about 30 minutes. Meanwhile, in a medium pot, combine 2 quarts water with white wine, celery, onion, fennel, garlic, ginger, tarragon, parsley, lemon juice, and remaining 2 tablespoons salt. Add reserved shrimp shells. Bring to a simmer over medium heat, then lower heat and gently simmer for 20 minutes. Strain out and discard solids and return broth to pot. Fill a large bowl with ice water. When shrimp are chilled, add to pot with broth. Set over medium-high heat and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F. Using a slotted spoon, transfer shrimp to zipper-lock bags, making sure not to crowd too many shrimp into each bag. Seal bags, removing as much air as possible, and submerge in ice water, moving shrimp around in each bag, until cooled. Transfer zipper-lock bags to refrigerator until shrimp are thoroughly chilled, at least 30 minutes. For the Cocktail Sauce: In a medium bowl, whisk together ketchup, horseradish, lemon juice, and ground coriander and garlic if using. Season cocktail sauce with salt and pepper. Spoon cocktail sauce into a small bowl and serve with the chilled shrimp alongside.