Shrimp cocktail sauce


20 large shrimp (size 16-20),
2 sprigs of fresh cilantro,
1 lemon wedge;
For the shrimp cocktail sauce:
1/2 cup ketchup,
1 Tbsp. horseradish,
2 Tbsp. lime juice,
1 tsp. Worcestershire sauce,
dash of hot sauce,
1 Tbsp. whipped cream,
1/2 tsp. sea salt,
a pinch of freshly ground black pepper.

Recipe: Bring 4 cups of water to a boil with the cilantro and lemon wedge. Clean and peel the shrimp (you can either leave the tail attached or remove it) and drop them in the boiling water. Cook the shrimp until completely pink; remove them from the boiling water and put them over ice until completely cold. Meanwhile mix together the ingredients for the shrimp cocktail sauce and divide it in 4 or 5 martini glasses. Arrange the cooked shrimp on the edge of each martini glass and decorate with a celery stick, lemon wedge, pepper strip and a sprig of parsley. Tip: The shrimp cocktail and cocktail sauce can be prepared well in advance and kept refrigerated until needed.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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