Appetizer Shrimp Cocktail

Shrimp Cocktail

This recipe was featured on
"You're the Chef" episode #111.

Pretty good. Will probably make it.Pretty good. Will probably make it.

3.34 out of 5 (119 ratings)

Yield: 24 shrimp

Ingredients

Cocktail Sauce
  • 1/2 c. chili sauce
  • 1/2 c. ketchup
  • 1 Tbsp. Worcestershire sauce
  • 1/4 c. horseradish, prepared
  • to taste salt and pepper
Louis Sauce
  • 1/2 c. mayonnaise
  • 1/2 c. ketchup
  • 2 Tbsp. brandy
Shrimp
  • 24 each shrimp, raw, 21-25 (large preferred, but not required)
  • 2 c. water
  • 1 each 12 oz. bottle of beer, lager, Pilsner or ale
  • 1/2 c. onion, sliced
  • 2 each lay leaves
  • 1/2 tsp. whole peppercorns
  • 1/2 tsp. mixed dried herbs and spices (oregano, basil, thyme, chives, red pepper flakes, etc.)

Directions

Cocktail Sauce procedure:
  1. Thoroughly combine all ingredients and chill. This sauce can be made several days ahead of time.
Louis Sauce procedure:
  1. Thoroughly combine all ingredients and chill. This sauce can be made several days ahead of time.
Shrimp procedure:
  1. Thaw and clean your shrimp by removing the shell, feet and sand vein. Leave on the shell tail. This process should be done just before you cook your shrimp.
  2. Add the water, beer, onion and spices to a 2 qt. sauce pot. Bring the liquid to a boil over high heat. Add the shrimp and cook them until the liquid just returns to a boil. Immediately drain off all of the liquid and place the shrimp into ice cold water or ice water until they are completely that are mixed in with the shrimp can be removed after they are cold. This process can be completed one day ahead. Keep your shrimp cocktail refrigerated until service.

Cooking Keys