Suzanne's Shrimp Cocktail

READY IN: 35mins
Recipe by Leonard Cohen

A 70s recipe from the Penultimate Hotel

Top Review by Millereg

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.

Ingredients Nutrition


  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.

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