Shauna Ahern Says: Really, it couldn't be any easier to make this if you tried. That bottle seems more convenient, but once you stir these five ingredients together, and dip your finger into the tangy red sauce, you won't reach for the bottle anymore. A bit of bite, a peppery lick, a little lemon, and some zing at the end -- oh my goodness, bring the summer here.
I much prefer raw, grated horseradish here, but you can use prepared horseradish too. Beware -- some prepared horseradish has gluten in it. That, and about 12 ingredients, some of which I don't know how to pronounce. But prepared horseradish is more intensified than the raw stuff, so be sure to use a little less, unless you want your mouth to fall off.
Shrimp Cocktail
Serves 2
(12) Shrimp Tail on
1/2 cup ketchup (find the best one you can, with the fewest ingredients)
1 tablespoon raw horseradish, grated
2 tablespoons prepared horseradish (these you can play with, to taste, depending on your fondness for heat)
1 teaspoon lemon zest, finely minced
juice of 1 lemon
several dashes of Tabasco, depending on your need for heat that day
1/4 teaspoon each kosher salt and cracked black pepper
Mix all the ingredients together. Allow the cocktail sauce to marinate for a bit (at least a couple of hours), coaxing the flavors to mingle together.
Devein, Shell Shrimp, leave tail intact. Boil Shrimp. Allow to Cool
Spoon cocktail sauce into Martini glasses. Place Shrimp around rim. Garnish with lemon wedge and parsley
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