Shrimp+Cocktail+with+Louie+Sauce

**Ingredients ** For Louie Sauce
 * 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
 * <span style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1/2 cup ketchup
 * <span style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">2 cups mayo
 * <span style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 cup creme fraiche
 * <span style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1/4 cup Worcestershire sauce
 * <span style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1/2 cup cognac
 * <span style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">2 tablespoons sambal chili sauce
 * <span style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Zest of 3 lemons
 * <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Kosher salt and cracked black pepper to taste.

<span style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 5;">**<span style="font-family: 'Times New Roman','serif'; font-size: 10pt;">Preparation ** **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">For shrimp **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">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! **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">For sauce **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">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.

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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 __<span style="background-color: transparent; border-bottom: 0.075em solid darkgreen; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px;">[|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 __<span style="background-color: transparent; border-bottom: 0.075em solid darkgreen; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px;">[|ingredients] __ in a blender, and blend until thoroughly combined. Add cognac, then season to taste with kosher salt and cracked black pepper.