Shrimp Cocktail
A delightful succulent Shrimp Cocktail with a slightly spicy and tangy tomato and horseradish sauce to start off your meal or holiday party.
Ingredients
- ½ lemon lemon juice (4 tbsp)
- 2 bay leaves
- ¼ tsp dried thyme
- 1 tsp salt
- ¼ tsp ground pepper
- 24 large/extra large tail-on raw shrimp
Cocktail Sauce
- 1 cup tomato ketchup
- 1 tbsp cream style horseradish
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 cloves garlic (finely minced)
Instructions
- Mix all cocktail sauce ingredients in a bowl and refrigerate until ready to serve.
- Combine 8 cups (1.9 liters) water, lemon juice, bay leaves, dried thyme, salt, and pepper in a large pot. Bring it to a boil. Reduce heat and allow it to simmer for 10 minutes.
- Add shrimps to the pot. Cook until shrimps are bright pink and opaque, about 2 minutes. Remove with a slotted spoon into a bowl filled with ice. When cool enough to handle, peel shrimps leaving tail on. Refrigerate if not serving right away.
- To serve, place cocktail sauce in a bowl or a large cocktail glass. Loop shrimps over the edge of the bowl or cocktail glass.
Nutrition
Calories: 101kcal
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