Boiled Shrimp with Red Cocktail Sauce

(from cokerlj’s recipe box)

If you have big shrimp you can peel and de-vein BEFORE you cook…that is what I do.

Source: Linda Coker

Categories: Appetizers, Parties, Seafood

Ingredients

  • 1 ppound raw shrimp
  • 1 can/bottle beer
  • water, as needed
  • seasonings, see below
  • -
  • RED COCKTAIL SAUCE:
  • 1 cup ketchup
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon lemon juice

Directions

  1. Bring water and beer to boil. Season water with any/or all of the following…salt, purchased shrimp boil such as Old Bay Seasoning, Cajun spice mixes, parsley flakes, paprika…etc.

  2. When water is boiling, toss in raw shrimp…bring back to a boil…continue boiling for no more than three (3) minutes. (If shrimp is raw, it will probably be ready within one minute.)

  3. Drain Water off shrimp, chill immediately with cold water and ice cubes.

  4. Peel and de-vein (if necessary).

  5. Chill.

  6. COCKTAIL SAUCE: Combine ketchup, horseradish and lemon juice. If you keep this in a jar, it will keep “forever” in the refrigerator. You can just add extra ingredients each time you need to use it. (Recipe in this book.)

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