Shrimp poached in Court Bouillon

 2 lbs shrimp -

Court Bouillon

10 cups water
1 3/4 cup white wine
1 onion, peeled and quartered
2 carrots quartered
2 stalks celery quartered
1 head of garlic halved horizontally
1/2 bunch parsley
2 bay leaves
10 peppercorns
2 teaspoon fennel seeds
1 teaspoon coriander seeds
2 tablespoons salt

Directions

Put all ingredients in a large pot. Bring to boil over high heat - lower heat and simmer uncovered for 30 minutes

Drop shrimp into liquid and turn off the heat. Cook shrimp for 2 1/2 minutes stirring occasionally or 3 minutes if shrimp are large.
Drain and cool to room temperature
Refrigerate if not using right away but bring shrimp back to room temperature 20 minutes before serving.
Serve with shrimp cocktail.

Court bouillon can be frozen.