Description
Four appetizer portions of chilled shrimp and tart horseradish cocktail sauce.
Ingredients
Scale
- 1 pound Raw large shrimp, peeled and deveined, tails on
- 6 cups Water
- 1 lemon Lemon, halved
- 1 teaspoon Fine salt, for poaching
- 1/2 cup Ketchup
- 2 tablespoons Prepared horseradish
- 1 tablespoon Fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
Instructions
- If frozen, thaw 1 lb raw large shrimp under refrigeration or in a sealed bag under cold water for immediate cooking; never on the counter. Bring 6 cups water, 1 halved lemon and 1 tsp salt to a gentle boil in a pot. Prepare a separate bowl of ice water and clean utensils.
- Add shrimp and reduce heat to a gentle simmer. Cook in batches if needed, usually about 2–5 minutes depending on size, until the flesh is firm, pearly and opaque throughout. Do not rely on color of the shells alone. Move immediately with clean utensils into ice water, then drain well.
- Stir 1/2 cup ketchup with 2 tbsp drained prepared horseradish, 1 tbsp fresh lemon juice and 1/2 tsp Worcestershire. Taste the sauce after mixing; horseradish brands differ. Cover sauce and cooked shrimp separately and refrigerate approximately 30 minutes until cold.
- Serve four appetizer portions on a cold platter with sauce in a separate bowl. Keep chilled during service and return perishables to refrigeration promptly; follow the FDA's two-hour room-temperature limit, or one hour above 90°F. Discard sauce contacted by raw shrimp.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: poach up to five minutes, then ice-cool and refrigerate about 30 minutes; bringing water to a boil is in prep estimate, actual total may be longer.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 5 minutes
- Category: Appetizers
Nutrition
- Serving Size: Approximately one quarter of the cooked shrimp and sauce