Shrimp Cocktail with Louie Sauce

Ingredients

• From shrimp
• 1 quart dashi stock
• 2 cups sparkling water
• 5 grams of mixed seaweed
• 1 tablespoon of cherry blossom salt
• 1 pound of u-10 shrimp, head off, shell still on

For Louie Sauce

• 1/2 cup ketchup
• 2 cups mayo
• 1 cup creme fraiche
• 1/4 cup Worcestershire sauce
• 1/2 cup cognac
• 2 tablespoons sambal chili sauce
• Zest of 3 lemons
• Kosher salt and cracked black pepper to taste.

Preparation

For shrimp If shrimp is frozen, thaw under cool running water, if not, then rinse, dry and mix with the cherry blossom salt and seaweed. Bring liquid to a boil in a pot that can hold the shrimp and the liquid! Once the liquid boils, add shrimp mix into the pot, cover and simmer for 4 minutes on low heat. Strain shrimp from liquid, cool in a bowl of ice water, peel and enjoy!

For sauce Flambe cognac to blow off alcohol, remove from heat and set aside. While cognac is cooling down, place all remaining ingredients in a blender, and blend until thoroughly combined. Add cognac, then season to taste with kosher salt and cracked black pepper.