Prep 15 mins
Cook 3 mins
After tweaking a recipe seen on "Barefoot Contessa," I arrived at this delicious, LOW FAT, high protein hors d'oeuvre that everyone (even the non-fish eaters) gobble up! Dead simple to make - just be sure to devein the shrimp, and don't cook them too long. Classically served with sauce in a martini glass, with shrimp hanging around the edges.
- 1 lemon
- kosher salt
- 1 lb shrimp (raw, in shell, about 15 of the medium or large, 15-30 per lb. size)
- 1⁄3 cup chili sauce (Heinz)
- 1⁄2 cup ketchup (Heinz)
- 1 tablespoon horseradish (prepared, creamy)
- 2 teaspoons lemon juice (fresh)
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon Tabasco sauce
- Make the sauce at least one hour in advance (even better with 24 hours in the fridge).
- For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Chill at least one hour, if possible.
- Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until they are just cooked through. Remove with a slotted spoon to a bowl of ice water to immediately stop cooking.
- When the shrimp are cool enough to handle, peel and devein them (back-sides). Keep cold until ready to serve.
Made this ages ago and forgot to review it...sorry! It was wonderful hense the 5 stars. It is the sauce I will use from now on.
Great sauce, and one which I shall use for the annual football Grey Cup party, when a few friends gather together at my home, in front of the TV, eat too much good food, and watch grown men play a little boy's game, slap each other on the butt and say prayers on their knees in the end zone, after they score a touchdown. This sauce is great because it can be made ahead (which is probably good for the flavours to meld). Pellerin, your recipe scores with me; thank you for coming into my home during the PAC Game.
Great cocktail sauce! My old recipe was just ketchup, horseradish and lemon juice...this is so much better. I have to admit I didn't measure anything (this is one of those times I go completely by taste), but I did use all of the ingredients. So simple and the flavors meld together wonderfully. Thanks for a keeper.