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Classic Shrimp Cocktail with Red and Green Sauces

Photo: Jan Smith

Yield 12 servings (serving size: 4 shrimp, 1 tablespoon salsa verde, and about 1 tablespoon horseradish sauce)
For convenience, make this dish ahead, and refrigerate until time to serve.

Ingredients

  • Shrimp:
  • 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
  • Horseradish sauce:
  • 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)

Nutrition Information

  • calories 136
  • caloriesfromfat 27 %
  • fat 4.1 g
  • satfat 0.6 g
  • monofat 2.2 g
  • polyfat 0.8 g
  • protein 16.1 g
  • carbohydrate 7.9 g
  • fiber 0.5 g
  • cholesterol 115 mg
  • iron 2.5 mg
  • sodium 512 mg
  • calcium 60 mg

How to Make It

  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.