Time: 30 to 40 Minutes
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.
Recipe information
Yield
Makes 4 main-course servings or 8 appetizers
Ingredients
1
1
3
2
Need to make a substitution?
Preparation
Step 1
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).
Step 2
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.
Step 3
3. Serve the cold shrimp with the sauce, warm or cold.
Step 4
Keys to Success
Step 5
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.
Step 6
With Minimal Effort
Step 7
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.
Step 8
Use fresh lemon juice instead of vinegar and/or Tabasco or other hot sauce in place of the horseradish.
Step 9
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.
Step 10
Wine: Chardonnay or Pinot Blanc
Step 11
Serve With: If you serve this as an appetizer, follow with pasta or risotto. If you serve this as a main course, serve with bread and a steamed vegetable