Shrimp Cocktail
TOTAL TIME: Prep: 30 min. + chilling
YIELD: about 6 dozen (1-1/4 cups sauce).
During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. —Peggy Allen, Pasadena, California
Ingredients
-
3 quarts water
-
1 small onion, sliced
-
1/2 medium lemon, sliced
-
2 sprigs fresh parsley
-
1 tablespoon salt
-
5 whole peppercorns
-
1 bay leaf
-
1/4 teaspoon dried thyme
-
3 pounds uncooked shrimp (26-30 per pound), 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
-
Lemon wedges, optional
Directions
-
1.
In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes.
-
2.
Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. For sauce, in a small bowl, combine the next 6 ingredients. Refrigerate until serving.
-
3.
Arrange shrimp on a serving platter; serve with sauce, and lemon wedges if desired.
Nutrition Facts
1 ounce cooked shrimp with about 2 teaspoons sauce: 59 calories, 1g fat (0 saturated fat), 66mg cholesterol, 555mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 9g protein.
© 2024 RDA Enthusiast Brands, LLC