Prep 25 mins
Cook 0 mins
This was my first recipe, learned in home ec class in junior high school. It is a simple and delicious sauce for individual shrimp cocktails or as a dipping sauce for shrimp and/or other shellfish. It has proven a success for a brunch, luncheon or dinner party. This recipe can easily be doubled or tripled. Serve with my recipe for Parmesan Crackers.
- 1 1⁄4 lbs medium shrimp, shelled, deveined, washed well in tepid water and drained. cover and set aside
- 6 -8 tablespoons chili sauce
- 2 tablespoons lemon juice
- 1 1⁄2 tablespoons horseradish
- 1 tablespoon Worcestershire sauce
- 1⁄2 lemon, sliced
- 4 sprigs parsley
- 1⁄4 teaspoon grated onion
- The Shrimp: In a large saucepan, bring water to a boil.
- Drop shrimp into boiling water and cook about 25 seconds or until shrimp turn pink and are barely cooked.
- Remove shrimp immediately with a slotted spoon and drop into a bowl of ice water.
- When cooled, drain well, cover and refrigerate.
- The Sauce: Combine all ingredients except the onion and lemon slices.
- Cover and refrigerate to chill.
- To Serve: Place cocktail glasses on dessert plates at each person's seat.
- Place a shrimp fork or other small fork above each dessert plate.
- Divide shrimp and place in cocktail glasses.
- Place one large lemon slice along the inside of each glass.
- Stick a sprig of parsley behind the lemon slice or next to it.
- Add approximately 1 1/2 tablespoons sauce over shrimp.
- Garnish each glass with a sprinkling of finely grated onion.
- Place two Parmesan Crackers on the dessert plate and serve!
This is an excellent cocktail sauce recipe. I used 8 tablespoons of chili sauce along with the other ingredients. It had the perfect tangy "bite" that I love in seafood sauce. I didn't actually make shrimp cocktails but served this as a dipping sauce with Garlic Shrimp #29828. This one is a keeper! Thanks Stella Mae.