Best 20 Shrimp Cocktail Sauce Recipes

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Shrimp cocktail is a classic appetizer that is perfect for any party or gathering. It is made with shrimp that are cooked and then chilled, and served with a variety of dipping sauces. The most popular dipping sauce for shrimp cocktail is a tomato-based sauce, but there are also many other variations, such as a creamy cocktail sauce, a horseradish sauce, or a spicy cocktail sauce. This article provides three different recipes for shrimp cocktail sauce: a classic tomato-based sauce, a creamy cocktail sauce, and a spicy cocktail sauce. Each recipe is easy to make and can be tailored to your own taste preferences. Whether you are looking for a classic shrimp cocktail sauce or something a little different, you are sure to find a recipe in this article that you will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

(SHRIMP) COCKTAIL SAUCE



(Shrimp) Cocktail Sauce image

Make and share this (Shrimp) Cocktail Sauce recipe from Food.com.

Provided by Darlene Summers

Categories     Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

1 cup catsup
1 -2 tablespoon horseradish (to your taste)
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 dash pepper

Steps:

  • Mix all ingredients and chill.
  • When ready to serve dip shrimp and enjoy.

SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE



Shrimp Cocktail with Horseradish Cocktail Sauce image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 8

4 lbs. jumbo shrimp (peeled and de-veined)
1 cup ketchup
2 Tbs. fresh or store-bought horseradish
1 tsp. Worcestershire sauce
1/4-cup of lemon juice
1 tsp. dried onion powder
1 fresh lemon for garnish
1 bunch fresh Italian parsley

Steps:

  • Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
  • For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.

COCKTAIL SAUCE FOR SHRIMP



Cocktail Sauce for Shrimp image

A very hot cocktail sauce with a touch of sweetness.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 10

Number Of Ingredients 5

16 ounces chile sauce
6 tablespoons prepared horseradish
ΒΌ cup white sugar
1 lemon, juiced
3 drops hot sauce

Steps:

  • In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.

Nutrition Facts : Calories 45.6 calories, Carbohydrate 11.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 1.6 g, Sodium 35.5 mg, Sugar 5.7 g

PERFECT BOILED SHRIMP AND COCKTAIL SAUCE



Perfect Boiled Shrimp and Cocktail Sauce image

Make and share this Perfect Boiled Shrimp and Cocktail Sauce recipe from Food.com.

Provided by JackieOhNo

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 quarts water
1 bay leaf
1 lemon, quartered
1 tablespoon black peppercorns
1 lb shrimp
1/2 cup chili sauce
1 tablespoon fresh lime juice
1 teaspoon prepared horseradish
1/4 teaspoon hot red pepper sauce
1/4 teaspoon Worcestershire sauce

Steps:

  • Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
  • Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
  • To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.

SHRIMP COCKTAIL WITH REMOULADE SAUCE



Shrimp Cocktail with Remoulade Sauce image

Provided by Nancy Fuller

Categories     appetizer

Time 30m

Yield 12 to 15 servings

Number Of Ingredients 14

1/2 cup dry white wine
1 tablespoon kosher salt
2 pounds peeled and deveined large (12- to 15-count) shrimp
Remoulade Sauce, recipe follows, for serving
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons sweet relish
1 teaspoon seafood seasoning
1 teaspoon chopped fresh tarragon
Dash white vinegar
Zest and juice of 1 lemon
1/2 shallot, finely minced
Kosher salt, if needed
Cracked black pepper

Steps:

  • Prepare a large bowl of ice water; set aside.
  • Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
  • Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.

SPICY BEER-STEAMED SHRIMP WITH KICKED UP COCKTAIL SAUCE



Spicy Beer-Steamed Shrimp with Kicked Up Cocktail Sauce image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 21

1 (12-ounce) bottled or canned beer
2 tablespoons crab boil
3 cloves garlic, peeled and crushed
2 pounds shrimp, heads removed with shells on
1 tablespoon Essence, recipe follows
Kicked Up Cocktail Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons drained, prepared horseradish
1/2 teaspoon hot sauce
Pinch salt
Pinch freshly ground black pepper

Steps:

  • In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer. Put the steamer basket in place.
  • In a bowl, toss the shrimp with the Essence. Place the shrimp in the steamer basket, close the lid and steam until the shrimp are firm and cooked through, 5 to 6 minutes, stirring the shrimp once to ensure even cooking.
  • Remove the basket with the shrimp and let sit until cool enough to handle. Turn out into a large serving bowl or onto a thick layer of newspapers spread on a table. Serve with the cocktail sauce for dipping.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Mix all ingredients together and whisk well to combine.

GRILLED SHRIMP WITH CHILI COCKTAIL SAUCE



Grilled Shrimp with Chili Cocktail Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice, about 1/2 lemon
1 tablespoon hot sauce, eyeball it
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 rib celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
Salt
1 teaspoon smoked sweet paprika
A small handful parsley, finely chopped

Steps:

  • Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
  • Heat a grill pan or grill to medium-high.
  • Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

GRILLED-SHRIMP COCKTAIL WITH ORANGE-HORSERADISH SAUCE



Grilled-Shrimp Cocktail with Orange-Horseradish Sauce image

Grilled shrimp cocktail is a festive and easy-to-make apppetizer for entertaining. The dipping sauce gets its invigorating flavor from horseradish and fresh orange juice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Sauce makes 1 1/3 cups

Number Of Ingredients 8

1/2 cup freshly squeezed orange juice (2 oranges)
Zest of 1 orange
1 cup sour cream
2 tablespoons red-wine vinegar
3 tablespoons prepared horseradish, or to taste
Salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined (about 50)
1 tablespoon olive oil

Steps:

  • In a bowl, mix orange juice, orange zest, sour cream, vinegar, and horseradish; stir to combine. Season to taste with salt and pepper. Cover orange-horseradish sauce, and chill at last 1 hour, or overnight.
  • Heat grill or grill pan to medium-hot. Drizzle shrimp with olive oil, and toss to coat. Arrange shrimp on grill, working in batches if necessary. Grill until pink and developing golden-brown marks, about 3 minutes per side. Remove from heat. Serve shrimp with orange-horseradish sauce.

SHRIMP COCKTAIL WITH HOMEMADE SAUCE



Shrimp Cocktail with Homemade Sauce image

Who doesn't love shrimp cocktail? It always scores major fancy points but couldn't be easier to make--even when you concoct your own cocktail sauce. The cardinal sin of shrimp cocktail is serving mealy, overcooked shrimp; cooking them with the peel on will help prevent them from overcooking. Also, leave enough time to chill the shrimp well-it's important to serve them to your guests ice cold!

Provided by Amanda Freitag

Categories     appetizer

Time 20m

Yield about 2 cups / 4 servings

Number Of Ingredients 10

1 lemon, sliced into thin wheels
2 tablespoons whole black peppercorns
2 bay leaves
1/4 cup dry white wine
1 teaspoon kosher salt
1 pound whole shrimp, tail and peel on
2 cups ketchup
1 1/2 teaspoons freshly cracked black pepper
1/4 cup lemon juice (from about 1 to 2 lemons)
2 tablespoons prepared or grated fresh horseradish (or a blend of both)

Steps:

  • For the shrimp: In a wide, shallow pan, combine the lemon, peppercorns, bay leaves, wine, and salt. Bring the poaching liquid to a gentle simmer over low heat. Add the shrimp and poach them for 3 to 5 minutes, or until they turn pink. Drain the shrimp and let them cool until they're cool enough to handle.
  • Peel the shrimp, leaving the tails on.
  • Look for the dark "vein" that runs the length of the shrimp's back. In order to remove it without destroying the shrimp, I recommend laying the shrimp on its side and carefully running a sharp paring knife down its back to make a shallow cut. Use the tip of the knife to extract the exposed vein.
  • Refrigerate the shrimp until you're about to serve them.
  • Meanwhile, in a medium bowl, whisk together the ketchup, pepper, lemon juice, and horseradish to make the cocktail sauce. Taste the sauce and season with more horseradish if you want to add extra kick. Refrigerate.
  • Serve both the shrimp and cocktail sauce very cold.

SHRIMP COCKTAIL WITH LEMON DIPPING SAUCE



Shrimp Cocktail with Lemon Dipping Sauce image

Provided by Sandra Lee

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds pre-cooked shelled extra-large shrimp
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon hot sauce, preferably Sriracha
2 teaspoon lemon pepper seasoning, salt free
1 teaspoon lemon juice

Steps:

  • For Shrimp: Arrange Shrimp on serving platter, cover and refrigerate until serving.
  • For Spicy Lemon Pepper Dipping Sauce: In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl.
  • Serve chilled shrimp with dipping sauce on the side.

BEV'S QUICK AND EASY SHRIMP COCKTAIL SAUCE



Bev's Quick and Easy Shrimp Cocktail Sauce image

This is the way I've been making cocktail sauce for years. Never have to buy it because it is so incredibly easy and delicious to make at home. Fresh is always better!

Provided by Bev I Am

Categories     Sauces

Time 2m

Yield 2 cups

Number Of Ingredients 3

2 cups ketchup
2 tablespoons horseradish, more if you like it hot
1/2 large lemon, juice of

Steps:

  • Mix together all ingredients and chill.
  • Bring on the shrimp!

BLOODY MARY SHRIMP COCKTAIL SAUCE



Bloody Mary Shrimp Cocktail Sauce image

Make and share this Bloody Mary Shrimp Cocktail Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 15 Mins

Time 15m

Yield 2 cups

Number Of Ingredients 9

1 1/2 cups bloody mary mix or 1 1/2 cups spicy tomato juice
1/4 cup ketchup
1/4 cup vodka
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped celery
1/4 cup finely chopped red onion

Steps:

  • Combine all ingredients in a medium bowl; stir to blend.
  • Serve with boiled, peeled, deveined shrimp.

SHRIMP COCKTAIL WITH SPICY BLOODY MARY SAUCE



Shrimp Cocktail with Spicy Bloody Mary Sauce image

Recipe does not include chill time for the shrimp. I have never made this recipe because I do not like hard liquor but it is definitely a good recipe for someone who does. It truly does look delicious!

Provided by Gingerbear

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon celery seed
1 pinch red pepper flakes, optional
1 1/2 cups seafood cocktail sauce
1/2 cup vodka
2 cups white wine
1 lemon, juice of
1 pinch red pepper flakes, optional
4 -6 jumbo shrimp, peeled and de-veined (tail left on)

Steps:

  • Combine horseradish, Worcestershire sauce, celery seeds, red pepper flakes, cocktail sauce and vodka.
  • Mix well and chill.
  • Meanwhile, in a small saucepan, heat wine, lemon juice and red pepper flakes.
  • Bring to a boil, then reduce to a simmer.
  • Poach shrimp just until pink and curled, about 3 to 4 minutes.
  • Place on ice and refrigerate.
  • When completely chilled, season lightly with salt and serve with sauce.

SHRIMP COCKTAIL BAR: CLASSIC COCKTAIL SAUCE, AVOCADO CREMA, REMOULADE



Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h25m

Yield 50 to 60 servings

Number Of Ingredients 22

1 cup mayonnaise
2 tablespoons Louisiana hot sauce, or more to taste
2 tablespoons finely minced fresh parsley
1 tablespoon capers, drained
1/4 teaspoon chile powder
1 clove garlic, pressed
Juice of 1 lemon
1 green onion, sliced
Salt and freshly ground black pepper
1 cup ketchup
2 tablespoons prepared horseradish
3 dashes Worcestershire sauce
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/4 cup Greek yogurt
2 tablespoons chopped fresh cilantro, or more to taste
2 to 3 avocados (ripe but not overripe)
Juice of 1 lime, or more to taste
Salt
About 3/4 cup milk
12 to 13 pounds peeled, cooked, tail-on large shrimp, chilled
Lemon wedges, for garnish

Steps:

  • For the remoulade: Stir together the mayonnaise, hot sauce, parsley, capers, chile powder, garlic, lemon juice and green onions in a bowl (or for a smoother remoulade, whizz in a food processor). Chill thoroughly before serving.
  • For the classic cocktail sauce: Stir the ketchup, horseradish, Worcestershire and some salt and pepper together in a bowl. Chill before serving.
  • For the avocado crema: Put the yogurt, cilantro, avocados, lime juice and some salt in a food processor and mix until completely smooth. Gradually add the milk and keep blending until the desired consistency is reached. (You can add more or less milk as desired.)
  • Arrange the shrimp on a large platter over ice, and serve with separate ramekins of the avocado crema, remoulade and classic cocktail sauce and lemon wedges to garnish.

BOILED SHRIMP IN BEER WITH COCKTAIL SAUCE



Boiled Shrimp in Beer With Cocktail Sauce image

This recipe is simple to make. I have made shrimp this way for years. It's kinda like having a shrimp cocktail. Shrimp is best when chilled. Great for parties, with meals as a appetizer or just alone. NOTE: Use seasonings to your taste. I usually add 1 packet of Splenda (or of choice) to the cocktail sauce instead of regular sugar.

Provided by Marsha D.

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb raw shrimp (frozen or fresh)
24 fluid ounces Budweiser beer, your choice
1 chicken bouillon cube
1 teaspoon sea salt
2 teaspoons Old Bay Seasoning
1 teaspoon lemon pepper
1 teaspoon black pepper
1 teaspoon all purpose Greek seasoning (optional)
ice
seafood cocktail sauce
1 cup ketchup
1/2 teaspoon horseradish
1/2-1 teaspoon sugar, to your taste

Steps:

  • For cocktail sauce, combine ketchup, horseradish and sugar in a small bowl. Chill until needed.
  • In a large sauce pot add shrimp,beer, chicken bouillon cube,sea salt,old bay seasoning,lemon pepper, black pepper and Greek seasoning.
  • Stir to combine flavors.
  • Bring to a boil and boil only until shrimp turns light pink about 5 minutes.
  • Drain and add ice to chill shrimp.

SHRIMP COCKTAIL WITH TOMATILLO-HORSERADISH SAUCE



Shrimp Cocktail with Tomatillo-Horseradish Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons kosher salt
1 tablespoon coriander seeds
2 teaspoons whole black peppercorns
2 lemons, quartered
1 1/2 pounds large shrimp, peeled and deveined
Tomatillo-Horseradish Sauce, recipe follows
12 tomatillos, husked, washed, and cut in 1/2
1 large red onion, coarsely chopped
4 cloves garlic, chopped
2 jalapeno peppers, chopped
2 tablespoons canola oil
Salt and freshly ground pepper
3 tablespoons white wine vinegar
2 to 3 tablespoons honey
1/4 cup prepared horseradish, drained
1/2 cup chopped cilantro leaves

Steps:

  • Fill a medium saucepan with 2 quarts cold water. Add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Reduce the heat to a simmer, add the shrimp, and simmer for about 4 minutes, or until just cooked through. Drain the shrimp in a colander, transfer to a bowl, cover and let chill in the refrigerator for at least 1 hour.
  • When shrimp is chilled, serve with dipping sauce.
  • Preheat oven to 400 degrees F.
  • Place tomatillos, onion, garlic, and jalapeno on a half-sheet pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.

CHIPOTLE HONEY DIPPING SAUCE (FOR SHRIMP COCKTAIL)



Chipotle Honey Dipping Sauce (For Shrimp Cocktail) image

This is a nice twist to use for shrimp cocktail or brushed on grilled shrimp k-bobs. I'm sure there are many other uses as well. Enjoy. :)

Provided by 2Bleu

Categories     Sauces

Time 20m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 8

2 chipotle chiles, stemmed seeded and chopped
1 tomatoes, chopped (or 12 oz canned)
1/2 onion, chopped
1 garlic clove, peeled and crushed
1/2 cup water
1 teaspoon salt
1/4 cup honey
2 tablespoons vinegar (red wine vinegar)

Steps:

  • In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes.
  • Puree mixture in a blender (or use an immulsifier) until smooth. Stir in the honey and vinegar. Serve at room temperature as a dipping sauce with shrimp.

DOC FORD'S SHRIMP COCKTAIL SAUCE



Doc Ford's Shrimp Cocktail Sauce image

Randy Wayne White is a fisherman and author. He has written a New York Times Best selling series of novels based on the character Doc Ford, all relating to SW Florida. He actually named his restaurant for Doc Ford. This is his recipe for cocktail sauce and it is really good!

Provided by Felina

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 6

3/4 cup chili sauce
2 -4 tablespoons fresh lemon juice
2 -3 tablespoons prepared horseradish
2 teaspoons Worcestershire sauce
1 teaspoon grated onion
3 drops hot sauce

Steps:

  • Combine all ingredients and refrigeerate for at least an hour to chill.
  • (Doc Ford's Chipotle Hot Sauce (among others) can be purchased online at www.docford.com).

Nutrition Facts : Calories 244.1, Fat 0.9, SaturatedFat 0.1, Sodium 2976.3, Carbohydrate 48.5, Fiber 13.2, Sugar 26, Protein 5.6

SHRIMP COCKTAIL SAUCE



Shrimp Cocktail Sauce image

Make and share this Shrimp Cocktail Sauce recipe from Food.com.

Provided by PanNan

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 4

2 tablespoons prepared horseradish
3/4 cup ketchup
3 tablespoons chili sauce (like Heinz)
2 tablespoons fresh lemon juice

Steps:

  • Mix all of the ingredients.
  • Keep refrigerated until ready to serve.

ROASTED SHRIMP COCKTAIL WITH MANGO COCKTAIL SAUCE



Roasted Shrimp Cocktail With Mango Cocktail Sauce image

Make a lavish first course presentation by serving in individual glass bowls or martini glasses. Roasted shrimp are less soggy than boiled shrimp. Recipe by Diane Rossen Worthington.

Provided by gailanng

Categories     Brunch

Time 39m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs shrimp, peeled and deveined with the tails kept on (12 - 15 count)
1 shallot, finely chopped
1 lemon, zest of
1 tablespoon lemon juice
1 tablespoon olive oil
seasoning salt, to taste
1 cup peeled and diced mangoes or 1 medium ripe mango
1/2 cup chili sauce
2 teaspoons creamed horseradish
2 teaspoons lime juice
3 drops Worcestershire sauce
3 drops hot sauce (to taste)
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 400°F Place the shrimp on a large baking sheet with sides. In a small bowl, combine the shallot, lemon zest and juice, olive oil and seasoning salt, and mix to combine. Pour over the shrimp and move them around to evenly coat. Make sure the shrimp are arranged in one layer.
  • Roast the shrimp for about 8 to 9 minutes, or until they are pink and opaque all the way through. Place in another dish and cool. Refrigerate until serving.
  • While the shrimp are cooking, prepare the sauce: In a food processor puree the mango. Combine the remaining ingredients together in the food processor and blend until combined. Taste for seasoning. Place in a small serving bowl and serve with shrimp or crab.
  • To serve as an appetizer: place the sauce in a small bowl in the center of a 12-inch platter. Arrange the shrimp around the outside of the platter in a pretty pattern. Garnish with the parsley. Make sure to have a small bowl next to the platter to dispose of the tails.
  • To serve as a first course: Place a couple of tablespoons of the sauce in the center of a martini glass. Sprinkle the parsley on top of the sauce. Arrange the shrimp on the edge of the glass; figure 4 to 5 shrimp per person. Serve immediately.
  • Advance Preparation: The shrimp and sauce can be made up to 1 day ahead, covered and refrigerated.

Nutrition Facts : Calories 258.4, Fat 6, SaturatedFat 0.8, Cholesterol 285.8, Sodium 1761.6, Carbohydrate 16.8, Fiber 2.8, Sugar 9.6, Protein 32.3

Tips:

  • For the best flavor, use fresh shrimp that has been peeled and deveined.
  • To make the cocktail sauce ahead of time, simply combine all of the ingredients in a bowl and refrigerate for at least 30 minutes before serving.
  • If you don't have horseradish sauce, you can use prepared horseradish or grated fresh horseradish.
  • If you like a spicier cocktail sauce, add a few dashes of cayenne pepper or hot sauce.
  • Serve the shrimp cocktail with lemon wedges and cocktail picks for easy eating.

Conclusion:

Shrimp cocktail is a classic appetizer that is perfect for any occasion. With its simple ingredients and easy preparation, it is a dish that everyone can enjoy. The combination of sweet shrimp, tangy cocktail sauce, and crisp lettuce is a winning combination that is sure to please everyone at your next party or gathering. So next time you are looking for a delicious and easy appetizer, give shrimp cocktail a try. You won't be disappointed!

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