Shrimp cocktail with three sauces

By SMSchreiber

Ingredients

• INGREDIENTS
• For the shrimp
• • Coarse salt
• • 1 pound (about 25) large shrimp, heads (optional) and shells on
• 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
• Tomato-horseradish sauce
• • 1 cup chili sauce, such as Heinz
• • 1/3 cup prepared horseradish
• • 1 tablespoon fresh lemon juice
• • Freshly ground black pepper
• 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

Preparation

Step 1

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.