Shrimp Cocktail

cooking.nytimes.com

Anthony

subheading: FOR THE SHRIMP:

2 pounds large (21- to 25-count) shrimp, shelled and deveined

Kosher salt

8 cups ice cubes (about 2 pounds), plus more for serving

¼ cup mild red chile powder, gochugaru or sweet paprika with a dash of ground cayenne

1 tablespoon celery seeds

2 lemons

subheading: FOR THE COCKTAIL SAUCE:

½ cup ketchup

3 tablespoons lemon juice

2 tablespoons prepared horseradish

1 large garlic clove, finely grated

Kosher salt and black pepper

Tabasco sauce

subheading: FOR THE GARLICKY DILL BUTTER:

½ cup unsalted butter

2 large garlic cloves, finely grated

¼ packed cup finely chopped fresh dill (from 1 small bunch)

2 tablespoons lemon juice

1 teaspoon granulated sugar

Kosher salt and black pepper

subheading: FOR THE CURRIED HONEY MUSTARD:

¼ cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon lemon juice

1 teaspoon curry powder

½ teaspoon ground cayenne

Kosher salt and black pepper

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer