Plump and Tender Shrimp Cocktail

subheading: For the Shrimp:

2 pounds (900g) large or jumbo shrimp, shells removed (except for tail portion) and reserved, deveined if desired (see note)

2 tablespoons plus 1 teaspoon (28g) kosher salt, divided

½ teaspoon baking soda

2 quarts (1.9L) water

2 cups (480ml) dry white wine

2 ribs celery, diced

1 medium yellow onion, diced

1 fennel bulb, diced (optional)

3 medium cloves garlic, smashed

1 (2-inch) knob fresh ginger, peeled and thinly sliced

2 sprigs fresh tarragon (optional)

2 sprigs flat-leaf parsley

Fresh juice of 1 lemon

subheading: For the Cocktail Sauce:

½ cup (120ml) ketchup

2 tablespoons (30g) store-bought or homemade preserved horseradish, plus more to taste

1 tablespoon (15ml) fresh juice from 1 lemon

½ teaspoon ground coriander seed (optional)

¼ teaspoon granulated garlic (optional)

Kosher salt and freshly ground black pepper

Directions at seriouseats.com

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