About this recipe
Peel-and-eat shrimp make for a super simple and delicious appetizer when served alongside homemade cocktail sauce.
“You know how you can buy those wheels of frozen shrimp cocktail at the grocery store with the cocktail sauce that’s flavorless and it’s waterlogged?” Brigitte Prather said. “This, to me, is just infinitely better and it just transports me to the beach.”
Viking’s ‘fan favorites’ are coveted kitchen musts
Cocktail sauce has a sweet and tangy ketchup base with added heat from horseradish and hot sauce, acidity from lemon juice and a deep umami richness from Worcestershire sauce.
Ingredients
Peel-and-Eat Shrimp with Homemade Cocktail Sauce
Directions
Peel-and-Eat Shrimp with Homemade Cocktail Sauce
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In a bowl, combine ketchup, horseradish, lemon juice and Worcestershire sauce.
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Add hot sauce to taste and stir until smooth.
TIP:
Chill the cocktail sauce until ready to serve for the best flavor. -
Bring about 3 quarts of water and the Old Bay seasoning to a boil.
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Add the shrimp and cook for 3–5 minutes, depending on size, until pink and cooked through.
TIP:
Avoid overcooking to keep the shrimp tender.
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Drain the shrimp and serve warm with cocktail sauce and lemon wedges.
TIP:
Serve immediately for the best texture and flavor.
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