SHRIMP COCKTAIL
This Shrimp cocktail is a classic and scrumptious dish that can be enjoyed as an appetizer or a side dish. With our easy-to-follow recipe, you’ll have a flavorful yet elegant finger food in no time! The combination of wild Mexican chemical-free shrimp cooked in a savory tomato broth with the zesty flavors from the seasonings makes an irresistible taste that will surely please any crowd. Plus, it’s low in calories and fat, so you can enjoy this indulgent treat without feeling guilty. Give this quick and tasty shrimp cocktail recipe a try today!
25 MIN
Difficulty:
medium
serving 4
INGREDIENTS
- 1 Pound of Del Pacifico Blue shrimp lU15
- 1 Tablespoon of Salt
- 1 Large onion, quartered
- 1 Head garlic, halved
- 1 Lemon, halved
- 1/2 Bunch parsley
- 5 Springs of fresh thyme
- 2 Bay leaves
- 1 Small bucket of ice
COCKTAIL SAUCE
- 1 Cup of ketchup
- 1 Lemon, zest finely grated and juiced
- 4 teaspoons prepared horseradish, or to taste, drained
- 1/4 teaspoon worcestershire sauce
PREPARATION
- Put 10 cups of water, ionion, garlic, lemon, and all herbs in a pot and burng to a biol over high heat. Lower the heat to a simmer, set a cover on top, and cook for 10 to 30 minutes.
- Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 1/2 minutes to 3 minutes for U15’s. Drain and put in a bowl with ice water. Peel the shrimp and remove the vein along the curve of the shrimp. If desired, refigerate if not serving right away, If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
- Cocktail sauce: Combine the ketchup, lemon zest and juice, horseradish, and worcesteshire sauce in a small bowl. Add how sauce, if desired. Mix well, then refrigerate until ready to serve.
- To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shirmp over the edge of an individual cocktail glass and top with the sauce. Gamish with the lemon and serve.
