by Diana Rattray
Ice-cold tail-on shrimp make a fabulous appetizer or first course for a special meal. This is a classic sauce for cold boiled shrimp. Serve shrimp cocktail as an appetizer or starter for a holiday meal. Or enjoy it as a special snack!
PrintClassic Shrimp Cocktail
Enjoy this delicious shrimp cocktail as an appetizer or extra-special snack. The homemade cocktail sauce is amazing!
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 10 appetizer servings 1x
- Category: Shrimp
Ingredients
Scale
- 2 pounds extra jumbo shrimp (about 20 per pound)
- 1/3 cup ketchup
- 2/3 cup chili sauce
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon Worcestershire sauce
- 1 tablespoon prepared horseradish, optional
- salt, to taste
- a few drops of Tabasco sauce, or to taste
- lemon wedges, optional
Instructions
- Peel the shrimp, leaving the tails on. With a sharp knife, make a shallow cut down the back of the shrimp and remove the dark veins. Rinse under cold water.
- Fill a bowl with ice and water; set aside.
- Bring a pot of water to a simmer and add the shrimp. Cook until the shrimp is opaque and floats.
- Transfer the cooked shrimp to the ice water to stop the cooking progress. Drain, cover the bowl, and refrigerate the shrimp until serving time.
- Combine the remaining ingredients in a bowl; stir to blend thoroughly. Chill thoroughly.
- Serve the shrimp ice cold with the cocktail sauce.
