Classic shrimp cocktail with homemade cocktail sauce
Shrimp cocktail is one of those traditional appetizer dishes that is often associated with high-end steak and seafood restaurants. And although it tastes great, it actually isn't that hard to make at home (and it will cost you a lot less money!)
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Author Wanda Simone
Pot or steamer
small mixing bowl
measuring cups and spoons
Cook The Shrimp
If the shrimp are frozen, run them under cold water for a few minutes to thaw them out
Steam or boil the shrimp for about 5 minutes with the shell on to get the most flavor in the shrimp. They will turn completely pink when they are done.
Run the shrimp under cold water to prevent them from cooking further.
(Optional) If you want to make the shrimp easier to eat, remove the shells leaving the tail on
Homemade seafood sauce
Combine the ketchup, horseradish, Worcestershire, lemon juice and Tabasco in a small bowl.
Serve as a dip with the shrimp on a platter, or as the center of a individual shrimp cocktail servings.
1. Large shrimp (eg. 16 to 26 shrimp per pound) make the best individual shrimp cocktail. Medium sized shrimp (30 to 45 per pound) work well for buffet style serving. But in both cases, you can use smaller ones if you are on a budget.2. Store-bought already cooked shrimp will also work if you're short of time. But starting with uncooked shrimp that still have the shell on is the best way to get a really tasty shrimp cocktail.3. Cook the shrimp just until they turn pink. Overcooking will make them tough and chewy.4. Vary the amount of horseradish based on how spicy you want the cocktail sauce to be. More will make it spicier.