shrimp - About 2 pounds large, peeled (and deveined, if you like)
ketchup - 1 cup
red wine or other vinegar - 1 tablespoon
butter - 3 tablespoons
horseradish - 2 tablespoons prepared or to taste
Instructions
No doubt shrimp with cocktail sauce is a luxury
dish, but it has sunk to the point where too
frequently it means a pile of shrimp cooked days
in advance, served on a bed of iceberg lettuce
with some bottled sauce that always needs more
help than it ever receives. There is a better way,
however. Cook the shrimp yourself; in the
meantime, prepare a simple ketchup-based sauce
that has so much flavor, you'll find it becoming a
part of your standard repertoire.
1. Combine the shrimp in a saucepan with water to
cover. Turn the heat to high and bring to a boil.
Cover the pan, remove from the heat, and let sit
for 5 minutes. Drain and chill (you can run the
shrimp under cold water if you're in a hurry).
2. Combine the ketchup, vinegar, and butter in a
small saucepan and cook over medium-low heat,
stirring occasionally, until the butter melts. (At
this point, you can keep the sauce warm for over
an hour — but keep the heat as low as possible.)
Add horseradish to taste.
3. Serve the cold shrimp with the sauce, warm or
cold.
Keys to Success
The easiest way to cook shrimp is to let them
steep in hot water until they're done; they will
cook through but not overcook, and thus remain
tender. Peel them before cooking.
With Minimal Effort
If you have fresh horseradish, grate it and serve
it separately from the sauce; dip the shrimp into
the ketchup sauce and then into the horseradish.
Use fresh lemon juice instead of vinegar and/or
Tabasco or other hot sauce in place of the
horseradish.
Cook the shrimp with herbs or spices, such as a
premixed combination of pickling spices, or simply
a couple of bay leaves, some peppercorns, and some
whole coriander seeds.
Originally Submitted
7/4/2013
0 Out of 5 from
0 reviews
You can add this Shrimp with Butter Cocktail Sauce recipe to your own private DesktopCookbook.