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  • 25servings
  • 30minutes

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 quarts water

  2. 1 small onion, sliced

  3. 1/2 medium lemon, sliced

  4. 2 sprigs fresh parsley

  5. 1 tablespoon salt

  6. 5 whole peppercorns

  7. 1/4 teaspoon dried thyme

  8. 1 bay leaf

  9. 3 pounds uncooked large shrimp, peeled and deveined (tails on)

  10. SAUCE:

  11. 1 cup chili sauce

  12. 2 tablespoons lemon juice

  13. 2 tablespoons prepared horseradish

  14. 4 teaspoons Worcestershire sauce

  15. 1/2 teaspoon salt

  16. Dash cayenne pepper

Instructions Jump to Ingredients ↑

  1. Shrimp Cocktail Recipe photo by Taste of Home In a Dutch oven, combine the water, onion, lemon, parsley, salt, peppercorns, thyme and bay leaf. Bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink.

  2. Drain shrimp and immediately rinse in cold water. Refrigerate for 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving.

  3. Arrange shrimp on a serving platter; serve with sauce. Yield: about 6 dozen (1-1/4 cups sauce).

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