Total Time
18mins
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.

Ingredients Nutrition

Directions

  1. SAUCE:.
  2. Make the sauce at least one hour in advance (even better with 24 hours in the fridge).
  3. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Chill at least one hour, if possible.
  4. SHRIMP:.
  5. 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.
  6. When the shrimp are cool enough to handle, peel and devein them (back-sides). Keep cold until ready to serve.
Most Helpful

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.

Tulip-Fairy July 26, 2007

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.

TOOLBELT DIVA October 14, 2005

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.

Deely July 30, 2005