4.3 – 3 reviews • Shrimp Cocktail
| Level: |
Easy |
| Total: |
1 hr 35 min |
| Prep: |
30 min |
| Inactive: |
1 hr |
| Cook: |
5 min |
| Yield: |
4 to 6 servings |
Ingredients
- Kosher salt and freshly ground pepper
- For the shrimp:
- 2 bay leaves
- 1 lemon, quartered, plus wedges for serving
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- Kosher salt
- 1 pound (about 24) large shrimp, peeled and deveined, tails intact
- For the cocktail sauce:
- 1/3 cup sweet chili sauce (such as Heinz)
- 1/4 cup ketchup
- Juice of 1 lemon
- 2 tablespoons horseradish, drained
- 1 teaspoon hot sauce
- 1/4 teaspoon Worcestershire sauce
Instructions
- Make the cocktail sauce: Combine the chili sauce, ketchup, lemon juice, horseradish, hot sauce and Worcestershire sauce in a small bowl. Season with salt and pepper. Refrigerate at least 1 hour before serving.
- Make the shrimp: Combine 8 cups water, the bay leaves, quartered lemon, peppercorns, coriander seeds and 2 tablespoons salt in a large saucepan. Bring to a boil, then reduce the heat to medium low and add the shrimp. Simmer until the shrimp curl slightly and are just cooked through, about 4 minutes. Remove the shrimp to a plate with a slotted spoon; refrigerate until chilled, about 1 hour. Serve with the cocktail sauce and lemon wedges.
Nutrition Facts
| Calories |
161 calorie |
| Total Fat |
2 grams |
| Saturated Fat |
0 grams |
| Cholesterol |
171 milligrams |
| Sodium |
692 milligrams |
| Carbohydrates |
12 grams |
| Protein |
23 grams |
| Sugar |
9 grams |
