IE 11 is not supported. For an optimal experience visit our site on another browser.

Shrimp cocktail with three sauces

Servings:
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

For the shrimp
  • 1 pound (about 25) large shrimp, heads (optional) and shells on
    Mango-basil sauce
    • 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
    Tomato-horseradish sauce
    • 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
    Remoulade
    • 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.