Suzanne's Shrimp Cocktail

Leonard Cohen's Note:

A 70s recipe from the Penultimate Hotel

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 4 fluid ounces chili sauce
• 4 fluid ounces no-salt-added ketchup
• 2 fluid ounces prepared horseradish
• 2 tablespoons Worcestershire sauce
• salt (ugh!)
• 1 tablespoon fresh citrus juice
• ½ cup fresh parsley, finely chopped or 2 ounces fresh chives , snipped
• louisiana hot sauce or Tabasco sauce , to taste
• 2 lbs fresh raw jumbo shrimp , peeled (with tails left on)
• celery

Directions:

1. Thoroughly mix the first eight ingredients, and chill to blend flavours.
2. Steam the shrimp until they are just tender (approx. 10 – 12 minutes) – DO NOT overcook or the shrimp will be rubbery.
3. Place 3 – 4 fl.
4. oz.
5. of the sauce mixture into small stemmed cocktail or wine glasses.
6. Drape several shrimp over the top of each glass, with tails hanging over the sides.
7. Stick a 4”- 5” chunk of fresh celery in the centre of each glass.
8. Serve chilled with Bloody Marys.

Reviews

[Mille®]

The sauce deserves every single one of the 5 stars. I used low sodium Worcestershire, cut back on the horseradish just a little, and added a generous dash of Old Bay seasoning. Absolutely delicious. I cannot eat the seafood sauces you buy because of the very high sodium content in all of them, and so this recipe truly is a diamond in the rough. Thanks, Leonard.

[Wee Tam and The Big Huge]

We can't get louisiana hot sauce or Tabasco sauce here, so I used a Jamaican bottled spicy sauce instead - I suppose that altered the flavour a bit. Nevertheless it was still very good and we made a mixed seafood cocktail out of it by adding some lobster meat and oysters - served on very crisp lettuce leaves with slices of lemon and strawberry.

[Sheerluck Homefries]

Nice elementary recipe. I doubled the horseradish (one can never have too much) and grilled the prawns (don't have a steamer). We had this for hors d'oeuvres at tea time tonight.