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Shrimp Cocktail

Shrimp Cocktail
“I serve this easy-to-make appetizer for every special occasion and for 'munchie meals' on big-game days,” writes Peggy Allen of Pasadena, California. “My neighbors look for it whenever we get together.”
25 ServingsPrep: 30 min. + chilling

Ingredients

  • 3 quarts water
  • 1 small onion, sliced
  • 1/2 medium lemon, sliced
  • 2 sprigs fresh parsley
  • 1 tablespoon salt
  • 5 whole peppercorns
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 3 pounds uncooked large shrimp, peeled and deveined (tails on)
  • SAUCE:
  • 1 cup chili sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons prepared horseradish
  • 4 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash cayenne pepper

Directions

  • In a Dutch oven, combine the water, onion, lemon, parsley, salt,
  • peppercorns, thyme and bay leaf. Bring to a boil. Add shrimp. Reduce
  • heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink.
  • Drain shrimp and immediately rinse in cold water. Refrigerate for 2-3
  • hours. In a small bowl, combine the sauce ingredients. Refrigerate
  • until serving.
  • Arrange shrimp on a serving platter; serve with sauce. Yield: about 6
© Taste of Home 2011 Tasteofhome Logo

2 of 2

Shrimp Cocktail (continued)

Directions (continued)

  • dozen (1-1/4 cups sauce).
© Taste of Home 2011 Tasteofhome Logo