Recipe
Classic Shrimp Cocktail With Red And Green Sauces Recipe
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- 1 bay leaf
- 1 1/2 c packed fresh flat-leaf parsley leaves
- 2 tbsps extravirgin olive oil
- 2 tbsps fresh lemon juice
- 2 tsps Dijon mustard
- 2 tbsps red wine vinegar
- 2 tbsps fresh lemon juice
- 1 1/2 tbsps sliced almonds
- 1 garlic clove, peeled
- Shrimp:
- 1 onion, cut into 8 wedges
- 3 tbsps cold water
- Horseradish sauce:
- 2 tbsps prepared horseradish
- 4 quarts water
- 1 c packed fresh basil leaves
- 1 tbsp capers, drained
- 3/4 c bottled chili sauce (such as Heinz)
- 48 jumbo shrimp, peeled & deveined (about 2 lbs)
- 1/4 c ketchup
- 1/4 tsp salt
- 1 tbsp salt
- 3 drops hot pepper sauce (such as Tabasco; optional)
- Salsa verde:
Directions
- Step #1 To prepare shrimp, mix first 5 ingredients in a Dutch oven.
- Step #2 Bring to a boil & cook, covered, 5 mins.
- Step #3 Add shrimp; cook, uncovered, 3 mins or until shrimp are done.
- Step #4 Drain; discard bay leaf & onion.
- Step #5 Rinse shrimp with cold water.
- Step #6 Chill 1 hr.
- Step #7 To prepare salsa verde, mix flat-leaf parsley & the next 10 ingredients (through garlic clove) in a mixer.
- Step #8 Process until smooth.
- Step #9 Pour into a bowl; cover & chill in the fridge.
- Step #10 To prepare horseradish sauce, mix chili sauce, ketchup, horseradish, & 2 tbsps juice.
- Step #11 Add hot pepper sauce, if desired.
- Step #12 Cover up & chill in the fridge.
- Step #13 Serve shrimp with sauces.
- Enjoy the Classic Shrimp Cocktail with Red & Green Sauces recipe
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