Make a restaurant-worthy shrimp cocktail at home with not one, but two, dipping sauces inspired by the South: a classic horseradish rémoulade or one with Vietnamese-inspired flavors.

Now add the capsicum, mix then crumble in the bouillon cubes. Stir with a spatula, then add the tomato paste and mix well. Add the water and cook until the oils bubble up. Add the cooked shrimp ...

Each shrimp comes out tender and flavorful ... We’re now going to make a court bouillon, which is just a fancy cooking term for a flavorful liquid that poaches quick-cooking fish and seafood.