Shrimp Cocktail - a Classic Appetizer |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Many say this is a retro appetizer that is hip again. I don't remember it ever going out of style. Large shrimp, in my opinion, are better, but any size you can find will do. Ingredients:
1 lb jumbo shrimp (16 to 20 count) |
1/2 cup ketchup |
1 teaspoon chili powder |
3 tablespoons freshly-squeezed lemon juice |
salt & freshly ground black pepper (to taste) |
1 tablespoon worcestershire sauce (to taste) |
3 drops tabasco sauce (or other hot sauce) |
1 tablespoon prepared horseradish (to taste) |
1 tablespoon minced onion (optional) |
iceberg lettuce (optional) |
lemon slice, for garnish (optional) |
Directions:
1. Put the shrimp in a large pot over high heat with water to cover. Salt the water, and when it boils, reduce the heat to medium-low and cook until the shrimp are pink all over, 3 to 5 minutes.
2. Combine all the other ingredients, except lettuce and lemon slices; taste and adjust the seasonings. If time allows, chill both the shrimp and sauce; peel and devein the shrimp, leaving the tails intact.
3. Serve individual servings of shrimp, on a bed of lettuce, if you like, with a small bowl of sauce. Garnish with lemon slices, if desired.
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