Description
Classic Shrimp Cocktail with a zesty homemade cocktail sauce featuring chili sauce, horseradish, and a hint of Tabasco, served chilled with tender, perfectly cooked shrimp.
Ingredients
Scale
Shrimp
- 24 extra large tail-on raw shrimp (more if using smaller shrimp)
Cocktail Sauce
- 1/2 cup Heinz chili sauce
- 1 cup ketchup
- 1 tablespoon horseradish
- 1 dash Worcestershire sauce
- Juice of 1/2 lemon
- 1/2 teaspoon Tabasco
- 1/2 clove garlic, finely minced
- 1 tablespoon cilantro, chopped
Boiling Seasoning
- 2 tablespoons Old Bay Seasoning
- 1 lemon, halved
- 1 teaspoon garlic powder
- 1 clove garlic, finely minced
- 1/2 teaspoon chili powder
- 1 teaspoon salt
Instructions
- Prepare the Cocktail Sauce: In a medium bowl, combine the Heinz chili sauce, ketchup, horseradish, Worcestershire sauce, lemon juice, Tabasco, minced garlic, and chopped cilantro. Mix thoroughly and refrigerate until ready to serve to allow flavors to meld.
- Prepare Ice Bath: Fill a large bowl with ice water and set it near the sink to cool the shrimp quickly after cooking; this stops the cooking process and preserves texture.
- Boil Seasoned Water: In an 8-quart pot, add Old Bay Seasoning, halved lemon, garlic powder, minced garlic, chili powder, and salt to water. Bring to a rolling boil to infuse the water with flavor before cooking the shrimp.
- Cook Shrimp: Add the raw shrimp to the boiling water. Once the water returns to a boil, the shrimp will cook quickly and are done when they turn bright pink, about 1-2 minutes depending on size.
- Cool Shrimp: Immediately remove the shrimp from the boiling water using a slotted spoon or strainer and transfer them to the prepared ice water bath. Let them cool for 2 minutes to stop further cooking.
- Peel Shrimp: Drain shrimp from the ice bath and peel them, leaving the tails on for presentation and ease of eating.
- Serve: Arrange the peeled shrimp on a serving plate and serve chilled with the cocktail sauce on the side.
Notes
- This spicy homemade cocktail sauce brings restaurant-quality flavor to your kitchen.
- Using extra-large shrimp ensures a satisfying and impressive appetizer.
- Leaving tails on makes peeling easier and gives a nicer presentation.
- Adjust the amount of horseradish and Tabasco to your preferred spice level.
Nutrition
- Serving Size: 4 shrimp with cocktail sauce
- Calories: 135 kcal
- Sugar: 17 g
- Sodium: 1449 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 30 mg
