Foryoueats: Plump and Tender Shrimp Cocktail

Ingredients

• 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
• 1/2 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
• For the Cocktail Sauce:
• 1/2 cup (120ml) ketchup
• 2 tablespoons (30g) store-bought or homemade preserved horseradish, plus more to taste
• 1 tablespoon (15ml) fresh juice from 1 lemon
• 1/2 teaspoon ground coriander seed (optional)
• 1/4 teaspoon granulated garlic (optional)
• Kosher salt and freshly ground black pepper