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Shrimp Cocktail Recipe

Photo by: Taste of Home

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“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.”

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25 Servings
Prep: 30 min. + chilling

Ingredients

3 quarts water
1 small onion, sliced
1/2 medium lemons, 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 dozen (1-1/4 cups sauce).

Shrimp Cocktail published in Simple & Delicious November/December 2007, p44