Cocktail Shrimp

Sunday, October 16, 2011
4 servings


1 lemon
kosher salt
1 lb shrimp (raw, in shell, about 15 of the medium or large, 15-30 per lb. size)
1/3 cup chili sauce
1/2 cup ketchup
1 tablespoon horseradish (prepared, creamy)
2 teaspoons lemon juice (fresh)
1/2 teaspoon worcestershire sauce
1/4 teaspoon Tabasco sauce

Make the sauce at least one hour in advance (even better with 24 hours in the fridge).

Method for sauce:

Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Chill at least one hour, if possible.4.

Method for shimp:

Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until they are just cooked through. Remove with a slotted spoon to a bowl of ice water to immediately stop cooking. When the shrimp are cool enough to handle, peel and devein them (back-sides). Keep cold until ready to serve.

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