Shrimp with Orange Tomato Cocktail Sauce and Green Goddess Dipping Sauce Recipe

Shrimp with Orange Tomato Cocktail Sauce and Green Goddess Dipping Sauce Recipe

  • 3 lb large shrimp in shell (75)
  • 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
  • 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
  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.
  2. Stir together all cocktail sauce ingredients until well combined.
  3. Purée all sauce ingredients in a food processor until smooth and light green.
  4. Serve shrimp with sauces for dipping.
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