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Shrimp Cocktail

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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    about 6 dozen (1-1/4 cups sauce)

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 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
  • Lemon wedges, optional

Directions

  • 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.
  • Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving.
  • Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.
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.

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