Cooks' notes:
·Shrimp can be cooked and peeled 1 day ahead and chilled, covered.
·Sauces can be made 1 day ahead and chilled, covered.
Recipe information
Total Time
1 1/4 hours
Yield
Makes 16 servings
Ingredients
For shrimp
3 lb large shrimp in shell (75)
For cocktail sauce
3/4 cup ketchup
1/4 teaspoon finely grated fresh orange zest
1/4 cup fresh orange juice
1 to 1 1/2 tablespoons fresh lemon juice
3 tablespoons drained bottled horseradish
1/4 teaspoon Tabasco
For Green Goddess dipping sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped scallion
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh tarragon
3 flat anchovy fillets or 1 tablespoon anchovy paste
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Preparation
Prepare shrimp:
Step 1
Bring a 6- to 8-quart pot two-thirds full of salted water to a boil, then simmer shrimp, stirring occasionally, until they turn pink and are almost cooked through (they will still be translucent in very center but will continue to cook from residual heat), about 3 minutes. Drain and cool. Peel shrimp, leaving tail and first segment of shell intact.
Make cocktail sauce:
Step 2
Stir together all cocktail sauce ingredients until well combined.
Make Green Goddess sauce:
Step 3
Purée all sauce ingredients in a food processor until smooth and light green.
Step 4
Serve shrimp with sauces for dipping.
