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.Ingreadient:
- 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 shrimp (26-30 per pound), peeled and deveined (tails on)
- 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
Direction
- 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. For sauce, in a small bowl, combine the next 6 ingredients. Refrigerate until serving.
- Arrange shrimp on a serving platter; serve with sauce and, if desired, lemon wedges.
