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
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- RED COCKTAIL SAUCE:
- 1 cup ketchup
- 2 tablespoons prepared horseradish
- 1/2 teaspoon lemon juice
Directions
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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.
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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.)
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Drain Water off shrimp, chill immediately with cold water and ice cubes.
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Peel and de-vein (if necessary).
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Chill.
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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.)