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   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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