Ingredients
For the shrimp/prawn cocktail sauce:
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1/2 cup Heinz Chili Sauce (see recipe note)
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1 cup ketchup
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1 tablespoon prepared horseradish
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1 dash Worcestershire sauce
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Juice of 1/2 lemon (about 1 tablespoon)
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1/2 teaspoon Tabasco
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1/2 clove garlic, finely minced
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1 tablespoon chopped cilantro
For the shrimp/prawn:
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2 tablespoons Old Bay Seasoning
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1 lemon, halved
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1 teaspoon garlic powder
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1 clove garlic, finely minced
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1/2 teaspoon chili powder
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1 teaspoon salt
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24 extra-large tail-on raw shrimp/prawn (more if you are using smaller shrimp)
Make the cocktail sauce:
In a medium bowl, combine the chili sauce, ketchup, horseradish, Worcestershire sauce, lemon juice, Tabasco, minced garlic, and cilantro. Refrigerate until ready to serve.
Make the Shrimp/Prawn:
- Have a large bowl of ice water ready and set near the sink.
- To a 8-quart pot of water, add the Old Bay, lemon, garlic powder, garlic, chili powder, and salt. Bring to a boil. Add the shrimp/pawn to the pot. When the water returns to a boil, the shrimp should be done. The shrimp/prawn should be bright pink
- Immediately, drain and place the shrimp/prawn into the ice bath to cool for 2 minutes. Peel the shrimp/prawn (leaving the tails on). Drain and serve with the cocktail sauce on the side.
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