Best Shrimp Cocktail With Dipping Sauces Recipes

SHRIMP COCKTAIL WITH THREE SAUCES

Shrimp Cocktail with Three Sauces image

At your next family dinner, serve shrimp cocktail with not one but three easy, crowd-pleasing dipping sauces-mango-basil, remoulade, and tomato-horseradish.

Provided by Martha Stewart

Number Of Ingredients 20

Ingredients

Coarse salt
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
Pinch freshly ground white pepper
5 basil leaves, thinly sliced
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
1 cup chili sauce, such as Heinz
1/2 cup prepared horseradish
1 tablespoon fresh lemon juice
Freshly ground black pepper

Steps:

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.

SHRIMP COCKTAIL WITH LEMON DIPPING SAUCE

Shrimp Cocktail with Lemon Dipping Sauce image

Provided by Sandra Lee

Categories appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds pre-cooked shelled extra-large shrimp
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon hot sauce, preferably Sriracha
2 teaspoon lemon pepper seasoning, salt free
1 teaspoon lemon juice

Steps:

For Shrimp: Arrange Shrimp on serving platter, cover and refrigerate until serving.
For Spicy Lemon Pepper Dipping Sauce: In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl.
Serve chilled shrimp with dipping sauce on the side.

SHRIMP COCKTAIL

Shrimp Cocktail image

This method for a beloved appetizer maximizes flavor by gently poaching shrimp in a deeply seasoned broth of salt, chile powder and celery seeds. Rather than wash away all the spices with a rinse or a plunge in an ice bath, you stop the cooking by pouring ice directly into the hot bath. For dipping, go for a classic cocktail sauce with the sharp brightness of lemon and horseradish, or a simple garlicky dill butter, which makes the shrimp taste somehow of lobster, or a comforting, warmly spiced honey mustard, because you always need a creamy option. Enjoy the plump shrimp with your favorite sauce - or all three.

Provided by Eric Kim

Categories finger foods, seafood, appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 25

Ingredients

2 pounds large (21- to 25-count) shrimp, shelled and deveined
Kosher salt
8 cups ice cubes (about 2 pounds), plus more for serving
1/4 cup mild red chile powder, gochugaru or sweet paprika with a dash of ground cayenne
1 tablespoon celery seeds
2 lemons
1/2 cup ketchup
3 tablespoons lemon juice
2 tablespoons prepared horseradish
1 large garlic clove, finely grated
Kosher salt and black pepper
Tabasco sauce
1/2 cup unsalted butter
2 large garlic cloves, finely grated
1/4 packed cup finely chopped fresh dill (from 1 small bunch)
2 tablespoons lemon juice
1 teaspoon granulated sugar
Kosher salt and black pepper
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon curry powder
1/2 teaspoon ground cayenne
Kosher salt and black pepper

Steps:

Make the shrimp: In a large bowl, toss together the shrimp and 2 teaspoons salt, and set aside. Keep the 8 cups ice nearby, either in another large bowl or directly in the icemaker tray of your refrigerator.
Meanwhile, fill a large pot with 8 cups water, 1/2 cup salt, the chile powder and celery seeds, and bring to a boil. Remove the pot from the heat and add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes.
Immediately dump the ice into the pot to stop the cooking, stirring occasionally, until the liquid is cool to warm or room temperature, about 1 minute. Pour the contents of the pot into a colander in the sink, then transfer the drained, celery seed-dotted shrimp to a large platter and refrigerate until ready to eat. Cut the lemons into quarters lengthwise, then cut each piece in half crosswise.
Make the cocktail sauce: In a small bowl, stir the ketchup, lemon juice, horseradish and garlic to combine, and season to taste with salt, pepper and Tabasco sauce.
Make the garlicky dill butter: Melt the butter in a small saucepan over medium-low heat or in the microwave. Add the garlic, dill, lemon juice and sugar to a small bowl and stir in the hot melted butter. Season generously with salt and pepper.
Make the curried honey mustard: In a small bowl, stir the mayonnaise, mustard, honey, lemon juice, curry powder and cayenne to combine. Season to taste with salt and pepper. All three sauces can be stored in separate airtight containers in the refrigerator for up to 3 days. (The dill butter will need to be reheated in the microwave or on the stove over medium-low heat until liquid again.)
To serve, cover a large platter with cubed or crushed ice, top with the poached and cooled shrimp and scatter the lemon pieces all over. Serve with one or more of the dipping sauces on the side.