Classic Shrimp Cocktail with Red and Green Sauces |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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For convenience, make this dish ahead, and refrigerate until time to serve. Ingredients:
4 quarts water |
1 tablespoon salt |
2 tablespoons fresh lemon juice |
1 onion, cut into 8 wedges |
1 bay leaf |
48 jumbo shrimp, peeled and deveined (about 2 pounds) |
salsa verde |
1 1/2 cups packed fresh flat-leaf parsley leaves |
1 cup packed fresh basil leaves |
1 1/2 tablespoons sliced almonds |
3 tablespoons cold water |
2 tablespoons extravirgin olive oil |
2 tablespoons red wine vinegar |
1 tablespoon capers, drained |
2 teaspoons dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 garlic clove, peeled |
3/4 cup bottled chili sauce (such as heinz) |
1/4 cup ketchup |
2 tablespoons prepared horseradish |
2 tablespoons fresh lemon juice |
3 drops hot pepper sauce (such as tabasco; optional) |
Directions:
1. To prepare shrimp, combine first 5 ingredients in a Dutch oven. Bring to a boil and cook, covered, 5 minutes. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done. Drain; discard bay leaf and onion. Rinse shrimp with cold water. Chill 1 hour.
2. To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender. Process until smooth. Pour into a bowl; cover and chill.
3. To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice. Add hot pepper sauce, if desired. Cover and chill. Serve shrimp with sauces.
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