In the August issue of Martha Stewart Living, Martha Stewart shares her tips and recipes for three flavorful, fresh and healthy dishes that are perfect for a summer get-together.
Recipe: Shrimp cocktail with three sauces (on this page)
Recipe: Grilled shrimp with cilantro, lime and peanuts (on this page)
Recipe: Shrimp and corn salad in Bibb lettuce cups (on this page)
1. Bring shrimp shells, corncobs, onion, orange zest, bay leaf, peppercorns, water and wine to a simmer in a large pot. Cook for 15 minutes. Strain through a fine sieve; discard solids. Return liquid to pot, and bring to a boil. Add shrimp and corn kernels, and cook until shrimp are opaque, 2 to 3 minutes. Strain, reserving 1 tablespoon cooking liquid. Refrigerate until chilled, up to 2 hours.
2. Whisk together reserved poaching liquid, oil and vinegar in a large bowl. Season with salt and pepper. Juice 1 orange half into bowl. Add shrimp and corn, and toss to coat. Refrigerate until chilled, 10 to 15 minutes.
3. Arrange lettuce leaves on each of 4 plates. Top with a scoop of shrimp-corn mixture. Top with avocado and mint, and drizzle with juices from bowl. Juice remaining orange half over tops, and season with salt.
Small shrimp are best for this recipe, but medium or chopped large shrimp can also be used.
Serves 4
The shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.
Mango-basil sauce (Makes 2 cups): Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)
Tomato-horseradish sauce(Makes 1 1/4 cups): Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)
The remoulade(Makes 1 1/4 cups): Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).
Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.
Serves 4
1. Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.
2. Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.
3. Toss shrimp with fish-sauce mixture, cilantro, peanuts and scallions. Juice remaining lime over shrimp.
Serves 4
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