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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 25 |
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âI serve this easy-to-make appetizer for every special occasion and for 'munchie meals' on big-game days,â writes Peggy Allen of Pasadena, California. âMy neighbors look for it whenever we get together.â Ingredients:
3 quarts water |
1 small onion, sliced |
1/2 medium lemon, sliced |
2 sprigs fresh parsley |
1 tablespoon salt |
5 whole peppercorns |
1 bay leaf |
1/4 teaspoon dried thyme |
3 pounds uncooked large shrimp, peeled and deveined (tails on) |
sauce: |
1 cup chili sauce |
2 tablespoons lemon juice |
2 tablespoons prepared horseradish |
4 teaspoons worcestershire sauce |
1/2 teaspoon salt |
dash cayenne pepper |
Directions:
1. In a Dutch oven, combine the first eight ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink.
2. Drain shrimp and immediately rinse in cold water. Refrigerate for 2-3 hours or until cold. In a small bowl, combine the sauce ingredients. Refrigerate until serving.
3. Arrange shrimp on a serving platter; serve with sauce. Yield: about 6 dozen (1-1/4 cups sauce).
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