Shrimp Cocktail is a great appetizer for any seafood lover. You could even make a whole meal out of it, just buy plenty of shrimp so no one has to do without.
1 lb. of fresh Shrimp, larger size preferred, tail on is best.
2 Tablespoons Sea Salt for boiling shrimp.
1 cup ketchup
2 Tablespoons Prepared Horseradish
1 teaspoon of Lemon Juice
1/2 teaspoon of Texas Pete Hot Sauce
Rinse fresh shrimp under cold running water.
Peel and devein as needed, leaving the tails on for best presentation.
Place about 3 quarts of water in a large sauce pot.
Add 2 Tablespoons of Sea Salt.
Place pot over Medium-High heat on stove top. Bring to a good rolling boil.
Add the shrimp.
Cover the pot and immediately TURN OFF THE HEAT.
Let shrimp cook 3 to 4 minutes until pink.
Quickly drain the shrimp and either place in ice bath or rinse under cold running water.
You need to stop the shrimp from cooking further as quickly as possible.
Place ketchup in a small mixing bowl.
Add the prepared horseradish.
Add the lemon juice.
Add Texas Pete Hot Sauce.
Mix well to combine.
Serve cocktail sauce with the cold shrimp.
Some folks like to add a small amount of Worcestershire Sauce to the cocktail sauce. And, you can adjust the amount of horseradish sauce you use up or down to suit your taste.
Keywords: shrimp cocktail, boiled shrimp, cocktail sauce, ketchup, horseradish, lemon juice, sea salt, Texas Pete Hot Sauce, quick, easy, appetizers