Shrimp Cocktail with Rocoto Chile Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
1 1/2 cups prepared chili sauce (store bought) |
1 1/2 cups ketchup |
1 lemon, juiced, plus 2 lemons, halved |
1 tablespoon sugar |
2 tablespoons worcestershire sauce |
1/2 cup prepared horseradish |
2 tablespoon rocoto peruvian chile paste |
1 tablespoon chopped cilantro |
4 tablespoons pickling spices |
2 tablespoons hot pepper sauce |
salt and freshly ground black pepper |
10 (jumbo or u-10 size) shrimp, peeled and deveined, with tail still attached |
Directions:
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.
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