Shrimp Cocktail with Three Sauces from ‘Martha Stewart’s Appetizers’
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Martha Stewart’s Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails by Martha Stewart. Read more about Yahoo Food’s Cookbook of the Week here.
Photograph by David Malosh
Shrimp Cocktail with Three Sauces
Serves 8
The sauce that’s usually served for shrimp cocktail is nothing more than equal parts ketchup and bottled prepared horseradish. We’ve updated it with three new options, each also made with just two ingredients: lemon and dill; Sriracha and mayonnaise; and miso paste and butter. Pile the shrimp on an ice-filled platter and it’s ready to serve.
1 lemon, halved
2 dried bay leaves
Coarse salt
2 pounds shell-on large shrimp (16 to 20 count)
Two-Ingredient Sauces (recipes follow), for serving
Prepare a large ice-water bath. Bring a large pot of water to a 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.
Two-Ingredient Sauces
Lemon-Dill Sauce
Makes ½ cup
Stir together ½ cup fresh lemon juice (from 2 to 3 lemons) and ¼ cup coarsely chopped fresh dill just before serving.
Sriracha Mayonnaise
Makes ½ cup
Swirl 2 to 3 tablespoons Sriracha (or to taste) into ½ cup mayonnaise just before serving.
Miso Butter
Makes ½ cup
Melt ½ cup (1 stick) unsalted butter. Stir in 2 tablespoons white miso in a bowl until smooth and combined. Miso butter can be refrigerated up to 2 weeks; rewarm before serving.
Make ahead:
Once cool, boiled shrimp can be refrigerated, covered, up to 1 day.
about shrimp
Most shrimp is flash-frozen before being sold at fish markets and grocery stores, so you can buy packages from the freezer section without sacrificing quality. Whenever possible, look for shrimp labeled “wild-caught,” and with the shells and tails intact, which will help keep the shrimp moist and plump during cooking.
Reprinted with permission from Martha Stewart’s Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails by Martha Stewart (Clarkson Potter).
More seafood recipes for your next party:
Vegetable Paella with Chorizo + Prawns
