Shrimp Cocktail with Three Sauces

By LaLaCooks

7.11 - made especially for Cindy since I know she is not a big spicy fan. We all (Denis, Alex, Cindy, Gary, & Meg) really liked it. Served it with shrimp and then we all decided we liked it better than tartar sauce with fish.


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 TOMATO-HORSERADISH SAUCE:
• 1 cup chili sauce, such as Heinz
• 1/2 cup prepared horseradish
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper
• FOR THE REMOULADE:
• 3/4 cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon spicy stone-ground mustard, preferably Creole (zatarains.com)
• 3 tablespoons finely chopped celery
• 1 1/2 tablespoons finely chopped fresh parsley
• 1/2 tablespoon finely chopped scallion
• Freshly ground black pepper

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 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.

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.