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Shrimp Cocktail

During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. —Peggy Allen, Pasadena, California
Shrimp Cocktail
Shrimp Cocktail Recipe photo by Taste of Home
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  • Total Time
    Prep: 30 min. + chilling
  • Makes
    about 6 dozen (1-1/4 cups sauce)

Ingredients

  • 3 quarts water
  • 1 small onion, sliced
  • 1/2 medium lemon, sliced
  • 2 sprigs fresh parsley
  • 1 tablespoon salt
  • 5 whole peppercorns
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 3 pounds uncooked large shrimp, peeled and deveined (tails on)
  • SAUCE:
  • 1 cup chili sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons prepared horseradish
  • 4 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • Lemon wedges, optional

Directions

  • In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes.
  • Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving.
  • Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.
Nutrition Facts
3 each: 59 calories, 1g fat (0 saturated fat), 66mg cholesterol, 555mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 9g protein.

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Reviews

Click stars to rate
Average Rating:
  • Deborah
    Dec 30, 2017

    love it. thank you so much

  • jleath8779
    Jun 30, 2013

    No comment left

  • lauracanfield
    Dec 21, 2012

    I have made this several times--especially at the holidays. People rave and several have said it is the best they have ever had--shirmp is amazing alone and with the sauce. It has been requested again for Chrsitmas and New Year!

  • carrie carney
    Aug 16, 2012

    I have not made the shrimp, but the cocktail sauce is absolutely delicious. I won't make it any other way now.

  • caroline.morse
    Jan 16, 2012

    While I would make the shrimp again, the sauce is another story ... I may have used the wrong chili sauce or too much horseradish but it was way too overpowering - even when adding katchup

  • zmaus
    Feb 10, 2009

    No comment left

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