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Gallery Shrimp Cocktail with Three Sauces Recipe Summary Servings: 4

Ingredients For the Shrimp Coarse salt 1 pound (about 25) large shrimp, heads (optional) and shells on For the Mango-Basil Sauce 2 small mangoes, peeled and chopped 1/2 lemon, peeled and rind finely chopped (2 teaspoons) 1 teaspoon fresh lemon juice 1 teaspoon rice vinegar (not seasoned) 1/2 teaspoon salt Pinch freshly ground white pepper 5 basil leaves, thinly sliced For the Remoulade 3/4 cup mayonnaise 3 tablespoons ketchup 1 tablespoon spicy stone-ground mustard, preferably Creole 3 tablespoons finely chopped celery 1 1/2 tablespoons finely chopped fresh parsley 1/2 tablespoon finely chopped scallion Freshly ground black pepper For the Tomato-Horseradish Sauce 1 cup chili sauce, such as Heinz 1/2 cup prepared horseradish 1 tablespoon fresh lemon juice Freshly ground black pepper

Gallery Shrimp Cocktail with Three Sauces

Recipe Summary Servings: 4

Shrimp Cocktail with Three Sauces

Shrimp Cocktail with Three Sauces

Shrimp Cocktail with Three Sauces

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt 1 pound (about 25) large shrimp, heads (optional) and shells on

  • 2 small mangoes, peeled and chopped 1/2 lemon, peeled and rind finely chopped (2 teaspoons) 1 teaspoon fresh lemon juice 1 teaspoon rice vinegar (not seasoned) 1/2 teaspoon salt Pinch freshly ground white pepper 5 basil leaves, thinly sliced

  • 3/4 cup mayonnaise 3 tablespoons ketchup 1 tablespoon spicy stone-ground mustard, preferably Creole 3 tablespoons finely chopped celery 1 1/2 tablespoons finely chopped fresh parsley 1/2 tablespoon finely chopped scallion Freshly ground black pepper

  • 1 cup chili sauce, such as Heinz 1/2 cup prepared horseradish 1 tablespoon fresh lemon juice Freshly ground black pepper

Directions

Make the shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.

Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)

Make the tomato-horseradish sauce: Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)

Make the remoulade: Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).

Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.

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All Reviews for Shrimp Cocktail with Three Sauces

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp Cocktail with Three Sauces

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest