Shrimp Cocktail with Rocoto Chile Dipping Sauce

  0.0 – 0 reviews  • Shrimp
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 2 servings
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 2 servings

Ingredients

  1. 1 1/2 cups prepared chili sauce (store bought)
  2. 1 1/2 cups ketchup
  3. 1 lemon, juiced, plus 2 lemons, halved
  4. 1 tablespoon sugar
  5. 2 tablespoons Worcestershire sauce
  6. 1/2 cup prepared horseradish
  7. 2 tablespoon rocoto Peruvian chile paste
  8. 1 tablespoon chopped cilantro
  9. 4 tablespoons pickling spices
  10. 2 tablespoons hot pepper sauce
  11. Salt and freshly ground black pepper
  12. 10 (jumbo or U-10 size) shrimp, peeled and deveined, with tail still attached

Instructions

  1. Prepare the cocktail sauce in a large bowl. Combine the chili sauce, ketchup, lemon juice, sugar, Worcestershire sauce, horseradish, rocoto chile paste, and cilantro, mix well with a rubber spatula, and set aside.
  2. In a large saucepot, fill with water and add the pickling spices, lemon halves, and hot pepper sauce and a generous amount of salt and pepper. Bring to a boil. Skewer the shrimp, from tail to top, 5 per skewer, and add the shrimp to the boiling water. Cook for 5 minutes, remove from the water, plunge into an ice bath, and refresh for 5 minutes until the shrimp are completely cool.
  3. Serve on a platter with a bowl of the dipping sauce in the middle.

Nutrition Facts

Serving Size 1 of 2 servings
Calories 512
Total Fat 2 g
Saturated Fat 0 g
Carbohydrates 116 g
Dietary Fiber 18 g
Sugar 75 g
Protein 12 g
Cholesterol 40 mg
Sodium 5309 mg
Serving Size 1 of 2 servings
Calories 512
Total Fat 2 g
Saturated Fat 0 g
Carbohydrates 116 g
Dietary Fiber 18 g
Sugar 75 g
Protein 12 g
Cholesterol 40 mg
Sodium 5309 mg

 

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