Subj : Shrimp Dishes We Love 07
To   : All
From : Dave Drum
Date : Wed Nov 20 2024 03:31 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp Cocktail
Categories: Seafood, Chilies, Sauces, Herbs, Citrus
     Yield: 8 Servings

MMMMM---------------------------SHRIMP--------------------------------
     2 lb (U 24) shrimp; shelled,
          - deveined
          Salt
     8 c  Ice cubes; more for serving
   1/4 c  Mild red chile powder
     1 tb Celery seeds
     2    Lemons

MMMMM-----------------------COCKTAIL SAUCE----------------------------
   1/2 c  Ketchup
     3 tb Lemon juice
     2 tb Prepared horseradish
     1 lg Garlic clove; fine grated
          Salt & black pepper
          Tabasco sauce

MMMMM--------------------GARLICKY DILL BUTTER-------------------------
   1/2 c  Unsalted butter
     2 lg Garlic cloves; fine grated
   1/4 c  (packed) fine chopped fresh
          - dill
     2 tb Lemon juice
     1 ts Granulated sugar
          Salt & black pepper

MMMMM-------------------CURRIED HONEY MUSTARD------------------------
   1/4 c  Mayonnaise
     2 tb Dijon mustard
     2 tb Honey
     1 tb Lemon juice
     1 ts Curry powder
   1/2 ts Ground cayenne
          Salt & black pepper

 MAKE THE SHRIMP: In a large bowl, toss together the
 shrimp and 2 teaspoons salt, and set aside. Keep the 8
 cups ice nearby, either in another large bowl or
 directly in the icemaker tray of your refrigerator.

 Meanwhile, fill a large pot with 8 cups water, 1/2 cup
 salt, the chile powder and celery seeds, and bring to a
 boil. Remove the pot from the heat and add the shrimp to
 the hot liquid, stirring occasionally, until just cooked
 through and no longer translucent on the inside, 2 to 3
 minutes.

 Immediately dump the ice into the pot to stop the
 cooking, stirring occasionally, until the liquid is cool
 to warm or room temperature, about 1 minute. Pour the
 contents of the pot into a colander in the sink, then
 transfer the drained, celery seed-dotted shrimp to a
 large platter and refrigerate until ready to eat. Cut
 the lemons into quarters lengthwise, then cut each piece
 in half crosswise.

 MAKE THE COCKTAIL SAUCE: In a small bowl, stir the
 ketchup, lemon juice, horseradish and garlic to combine,
 and season to taste with salt, pepper and Tabasco sauce.

 MAKE THE GARLICKY DILL BUTTER: Melt the butter in a
 small saucepan over medium-low heat or in the microwave.
 Add the garlic, dill, lemon juice and sugar to a small
 bowl and stir in the hot melted butter. Season
 generously with salt and pepper.

 MAKE THE CURRIED HONEY MUSTARD: In a small bowl, stir
 the mayonnaise, mustard, honey, lemon juice, curry
 powder and cayenne to combine. Season to taste with salt
 and pepper. All three sauces can be stored in separate
 airtight containers in the refrigerator for up to 3
 days. (The dill butter will need to be reheated in the
 microwave or on the stove over medium-low heat until
 liquid again.)

 To serve, cover a large platter with cubed or crushed
 ice, top with the poached and cooled shrimp and scatter
 the lemon pieces all over. Serve with one or more of the
 dipping sauces on the side.

 By: Eric Kim

 Yield: 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

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