We’re entering holiday season and that usually entails potlucks, gatherings, entertaining, and most importantly, lots of tasty food! Before the main course is served, I always find myself snacking on something like a charcuterie board or some bread & butter (butter board, anyone?). Another app-y snack that I find can be overlooked during holiday season that is SO EASY to make is shrimp cocktail. A snappy shrimp in a tangy, sharp cocktail sauce helps break up the heaviness of a holiday meal and also clears out your sinuses.
Ingredients
Shrimp – I buy frozen, farmed, shell-on Vannamei shrimp that I shell and de-vein at home. I like taking the shells to make a shrimp stock to use for a sipping broth or to use in a soup. If you don’t have time for shelling/deveining, feel free to buy shelled and cleaned shrimp. I recommend buying raw shrimp that you can cook yourself. Sometimes the pre-cooked shrimp at the grocery store end up a little mushy. I also use 21-25 count shrimp, meaning that there are 21-25 shrimp in a pound. These shrimp are on the larger side to hold maximum cocktail sauce, without requiring a second dip.
Cocktail sauce – I think the best part of this recipe is the cocktail sauce, since you can customize how sharp and zingy the horseradish is. If you’re in a pinch, feel free to purchase some cocktail sauce to serve on the side.
Shrimp Cocktail
Ingredients
Shrimp
- 2 lbs shrimp 21-25 count
- salt
Cocktail Sauce
- 1/2 cup ketchup
- 2 tsp horseradish cream
- 1/4 tsp soy sauce
Instructions
- If not already done, shell and devein your shrimp, keeping the tails on. Set aside.
- Set a pot with 8 cups of water to boil with 1 tbsp of salt.
- While water is boiling, make the cocktail sauce! Mix together ketchup, horseradish, and soy sauce. Feel free to use more or less horseradish depending on your tastes. Refrigerate.
- When water has come to a boil, add shrimp and gently stir to ensure all shrimp are submerged.
- Boil for on medium heat for about 3 minutes until shrimp are pink and cooked through. Prepare bowl of ice water.
- Immediately transfer to bowl of ice water to stop shrimp from cooking.
- Drain shrimp and pat dry to prevent shrimp from getting mushy. Transfer to another container and put in the refrigerator for at least 2 hours.
- Remove cocktail sauce and shrimp from refrigerator, arrange as desired, and serve!
Have some other holiday sides like Honey Balsamic Roasted Brussels Sprouts or Creamy Mashed Potatoes.