Shrimp Cocktail
Perfectly cooked shrimp and a tangy cocktail sauce is always a hit!
Servings: 10
Ingredients
For the Cocktail Sauce
- ½ cup ketchup
- ¼ cup chili sauce
- ¼ cup prepared horseradish
- Tabasco sauce to taste
- Fresh lemon juice to taste
For the Shrimp
- 3 quarts of water
- 1 slice of lemon
- 1 bay leaf
- 3 sprigs of fresh flat-leaf parsley
- 1 tablespoon black peppercorns
- 1 tablespoon kosher salt
- 2 pounds headless shrimp peeled, leaving the tails intact, and deveined
- 4 cups of ice
Instructions
For the Cocktail Sauce
- In a medium bowl, stir together the ketchup, chili sauce, and horseradish. Add the Tabasco and lemon juice to taste. Serve at room temperature with the shrimp. Sauce can be prepared and refrigerated for up to one week in advance.
For the Shrimp
- In a large pot, bring the water to a boil. Using a piece of cheesecloth, make a sachet by placing the lemon, bay leaf, parsley, and peppercorns in the center, then tying the ends. Add the sachet and the salt to the boiling water, then boil for 10 minutes. Remove from the heat. Add the shrimp and cook until pink and just cooked through, about 2 ½- 3 minutes. Drain the shrimp and discard the sachet. Immediately cover the shrimp with 4 cups of ice and toss. Allow the shrimp to cool and drain. Transfer the shrimp to an airtight container and refrigerate for at least 2 hours. Shrimp can be cooked up to one day in advance. Serve chilled with cocktail sauce. Enjoy!
Notes
- Sauce can be prepared and refrigerated for up to one week in advance.
- Shrimp can be cooked up to one day in advance.
Nutrition
Calories: 88kcal | Carbohydrates: 7g | Protein: 13g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 1442mg | Potassium: 190mg | Fiber: 1g | Sugar: 4g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 0.4mg
