Ingredients
- 1 pound (about 25) large shrimp, heads (optional) and shells on
- 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
- 5 teaspoon basil leaves, thinly sliced
- 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
- 5 teaspoon basil leaves, thinly sliced
- 1 cup chili sauce, such as heinz
- 1/3 cup prepared horseradish
- 1 tablespoon fresh lemon juice
- 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
- 5 teaspoon basil leaves, thinly sliced
- 1 cup chili sauce, such as heinz
- 1/3 cup prepared horseradish
- 1 tablespoon fresh lemon juice
- 3/4 cup mayonnaise
- 3 tablespoon ketchup
- 1 tablespoon spicy stone-ground mustard, preferably creole (zatarains.com)
- 3 tablespoon finely chopped celery
- 1 1/2 tablespoon finely chopped fresh parsley
- 1/2 tablespoon finely chopped scallion
Preparation
Baking Directions:
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.
Mango-basil sauce (Makes 2 cups): 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.)
Tomato-horseradish sauce(Makes 1 1/4 cups): Stir together chili sauce, horseradish, and lemon juice.
Season with black pepper.
(Sauce can be refrigerated for up to 1 week.)
The remoulade(Makes 1 1/4 cups): 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.