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Shrimp Cocktails

Shrimp Cocktails


After tweaking a recipe seen on "Barefoot Contessa," I arrived at this delicious, LOW FAT, high protein hors d'oeuvre that everyone (even the non-fish eaters) gobble up! Dead simple to make - just be sure to devein the shrimp, and don't cook them too long. Classically served with sauce in a martini glass, with shrimp hanging around the edges.

Cooking Time

Preparation Time : 15

Cook Time : 3

Total Time : 18


Serves 4

  • 1 lemon

  • kosher salt

  • 1lb shrimp (raw, in shell, about 15 of the medium or large, 15-30 per lb. size)

  • 1⁄3 cup chili sauce (Heinz)

  • 1⁄2 cup ketchup (Heinz)

  • 1tablespoon horseradish (prepared, creamy)

  • 2teaspoons lemon juice (fresh)

  • 1⁄2 teaspoon Worcestershire sauce

  • 1⁄4 teaspoon Tabasco sauce


  • 01


  • 02

    Make the sauce at least one hour in advance (even better with 24 hours in the fridge).

  • 03

    For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Chill at least one hour, if possible.

  • 04


  • 05

    Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until they are just cooked through. Remove with a slotted spoon to a bowl of ice water to immediately stop cooking.

  • 06

    When the shrimp are cool enough to handle, peel and devein them (back-sides). Keep cold until ready to serve.



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