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

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