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Appetizers

Shrimp Cocktail with Three Sauces

Serves 4
Shrimp cocktail with not one but three dipping sauces.

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

DIRECTIONS

  1. 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.
  2. 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.)
  3. 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.)
  4. 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).
  5. 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.
pantry
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