Shrimp Cocktail Trio
César Pérez
Photo by MJ Kroeger
- Serves
- 10
- Prep Time
- 15 Minutes
- Cook Time
- 2 Minutes
I've always had a complicated relationship with shrimp cocktail. While I love perfectly poached shrimp, cocktail sauce itself was never my favorite. I wanted to create a shrimp cocktail experience I could actually enjoy with a trio of globally-inspired dips that are all five ingredients (not including salt and pepper) and perfect for large holiday gatherings. A sweet and spicy Southeast Asian chili-lime sauce with a hint of ginger, a creamy harissa yogurt dip, and a deep, garlicky sun-dried tomato sauce with fresh basil and lemon.
Ingredients
- FOR THE POACHED SHRIMP
- 2 pound large shrimp, shell-on, peeled and deveined
- 2 quart water
- 2 tablespoon kosher salt
- 2 teaspoon black peppercorns
- 4 fresh thyme sprigs
- 1 shallot, halved
- 4 garlic cloves, crushed
- 4 lemon slices
- SOUTHEAST ASIAN-INSPIRED SAUCE
- 1/2 cup sweet chili sauce
- 1 lime, zested and juiced
- 3 tablespoon fish sauce
- 1 tablespoon ginger, grated
- 1 garlic clove, grated
- NORTH AFRICAN-INSPIRED SAUCE
- 1/2 cup plain Greek yogurt
- 2 tablespoon harissa paste
- 1 tablespoon lemon juice + 1 teaspoon lemon zest
- 2 tablespoon parsley, chopped
- 1 garlic clove, grated
- Salt and freshly ground black pepper to taste
- MEDITERRANEAN-INSPIRED SAUCE
- 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 1/4 cup extra virgin olive oil (from the jar if they're EVOO-packed)
- 2 tablespoon balsamic vinegar
- 2 garlic cloves, grated
- 1/4 cup fresh basil leaves, finely chopped
- Salt and freshly cracked black pepper to taste
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Directions
- Step 1
For the poached shrimp: In a large saucepan, combine water, salt, peppercorns, thyme, shallot, garlic, and lemon slices. Bring to a boil over high heat. Add shrimp and immediately remove from heat. Cover and let stand until shrimp are pink and opaque, about 3 minutes. Remove shrimp and transfer to a bowl of ice water to cool completely. Transfer to a paper towel lined sheet tray to drain.
- Step 2
For each individual sauce, combine all ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes and up to overnight to allow the flavors to meld. Serve with your favorite poached shrimp.