Vegas Shrimp Cocktail

Submitted by Stella Mae

"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."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 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
• salt
• 1⁄2 lemon, sliced
• 4 sprigs parsley
• 1⁄4 teaspoon grated onion

directions

1. The Shrimp: In a large saucepan, bring water to a boil.
2. Drop shrimp into boiling water and cook about 25 seconds or until shrimp turn pink and are barely cooked.
3. Remove shrimp immediately with a slotted spoon and drop into a bowl of ice water.
4. When cooled, drain well, cover and refrigerate.
5. The Sauce: Combine all ingredients except the onion and lemon slices.
6. Cover and refrigerate to chill.
7. To Serve: Place cocktail glasses on dessert plates at each person's seat.
8. Place a shrimp fork or other small fork above each dessert plate.
9. Divide shrimp and place in cocktail glasses.
10. Place one large lemon slice along the inside of each glass.
11. Stick a sprig of parsley behind the lemon slice or next to it.
12. Add approximately 1 1/2 tablespoons sauce over shrimp.
13. Garnish each glass with a sprinkling of finely grated onion.
14. Place two Parmesan Crackers on the dessert plate and serve!

Reviews

[Susie in Texas]

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.