Name: Classic Shrimp Cocktail with Red and Green Sauces
Yield: 12 servings (serving size: 4 shrimp, 1 tablespoon salsa verde, and about 1 tablespoon horseradish sauce)
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 ½ cups packed fresh flat-leaf parsley leaves; 1 cup packed fresh basil leaves; 1 ½ 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; ¼ teaspoon salt; ⅛ teaspoon freshly ground black pepper; 1 garlic clove, peeled; Horseradish sauce:; ¾ cup bottled chili sauce (such as Heinz); ¼ cup ketchup; 2 tablespoons prepared horseradish; 2 tablespoons fresh lemon juice; 3 drops hot pepper sauce (such as Tabasco; optional)

Directions

Step 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.

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

136 calories; calories from fat 27%; fat 4.1g; saturated fat 0.6g; mono fat 2.2g; poly fat 0.8g; protein 16.1g; carbohydrates 7.9g; fiber 0.5g; cholesterol 115mg; iron 2.5mg; sodium 512mg; calcium 60mg.

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Ingredients

Directions

Nutrition Facts