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Shrimp Cocktail with Three Sauces

RECIPE

Shrimp Cocktail with Three Sauces

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David Malosh

Directions

1.

Prepare a large ice-water bath. Bring a large pot of water to boil; add lemon, bay leaves, and a generous amount of salt. Reduce heat, add shrimp, and simmer until bright pink and opaque, 3 to 4 minutes. Drain and transfer shrimp to the ice bath to cool completely; then drain again. Serve over ice, with sauces alongside.

2.

Lemon-Dill Sauce: Stir together ½ cup fresh lemon juice (from 2 to 3 lemons) and ¼ cup coarsely chopped fresh dill just before serving)

3.

Sriracha Mayonnaise:Swirl 2 to 3 tablespoons Sriracha (or to taste) into ½ cup mayonnaise just before serving.

4.

Miso Butter:Melt ½ cup (1 stick) unsalted butter. Stir in 2 tablespoons white miso in a bowl until smooth and comibned. Miso butter can be refrigerated up to 2 weeks; rewarm before serving.


COOK'S NOTES

Make-ahead: Once cool, boiled shrimp can be refrigerated, covered, for up to 1 day. 

Ingredients

  • 1 lemon, halved
  • 2 dried bay leaves
  • Coarse salt
  • 2 pounds shell-on large shrimp (16 to 20 count)
  • Two ingredient sauces (see Directions)