Shrimp Cocktail with Homemade Horseradish Cocktail Sauce
The best homemade horseradish cocktail sauce with a nice kick. This shrimp cocktail recipe will be your go-to recipe for any gathering!
Equipment
- Large pot to boil shrimp
Ingredients
- 2 pounds Jumbo shrimp U-12
- 1 cup Ketchup
- 3 Tablespoons Prepared horseradish
- 1 teaspoon Black pepper
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon Louisiana hot sauce
- 1 Tablespoon Kosher salt
- 1 Bay leaf
- 2 Tablespoons cajun seasoning
- 2 lemons - one halved the other juiced to get 3 teaspoons of lemon juice
Instructions
- If using pre-peeled and deveined tail on shrimp, continue to the next step. To prepare the shrimp, peel all but the last segment of the tail of each shrimp. Using a paring knife, cut a shallow slit on the back of the shrimp (the side opposite of where the legs were). Carefully find and pull out the “vein,” which is actually the shrimp’s digestive tract, and discard. Put the shrimp in a bowl or on a plate and keep in the refrigerator until ready to boil.2 pounds Jumbo shrimp
- Combine the ketchup, horseradish, black pepper, Worcestershire sauce, hot sauce, and 3 teaspoons of lemon juice in a bowl. Mix thoroughly, then cover and refrigerate until ready to serve.1 cup Ketchup, 3 Tablespoons Prepared horseradish, 1 teaspoon Black pepper, 1 teaspoon Worcestershire sauce, ¼ teaspoon Louisiana hot sauce, 2 lemons - one halved the other juiced to get 3 teaspoons of lemon juice
- In a large pot of water, add the kosher salt, bay leaf, cajun seasoning, and one whole lemon, halved. Bring to a boil and let boil for 5 minutes before adding the shrimp.1 Tablespoon Kosher salt, 1 Bay leaf, 2 Tablespoons cajun seasoning, 2 lemons - one halved the other juiced to get 3 teaspoons of lemon juice
- To a large bowl, add some ice and set aside. Add the cleaned shrimp to the pot of boiling water and cook until the internal temperature is 145°F. For large shrimp (U-12) this takes between 2 ½ minutes and 3 minutes. Transfer the shrimp from the boiling water to the bowl of ice. Add some ice on top of the cooked shrimp and let the shrimp cool down in the ice. The bowl of ice and shrimp can be placed in the refrigerator. Once the shrimp have cooled, about 15 minutes, they can be served with the cocktail sauce.
Nutrition
Calories: 170kcalCarbohydrates: 18gProtein: 22gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 191mgSodium: 2433mgPotassium: 418mgFiber: 2gSugar: 10gVitamin A: 1639IUVitamin C: 23mgCalcium: 110mgIron: 1mg
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