Shrimp Cocktails

"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."
photo by Pellerin photo by Pellerin
photo by Pellerin
Ready In:
15 shrimp




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

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  1. 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.
  2. 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.
  3. 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.


An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience. FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers
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