For most people, a shrimp cocktail can be part of a healthy diet. It’s low-mercury content makes it an attractive option. That and some zesty cocktail sauce makes the dish a seafood delight.
- 1 pound jumbo shrimp (16 to 20)
- 1/2 cup ketchup
- 1 teaspoon chili powder
- 3 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper
- 1 tablespoon Worcestershire sauce, or to taste
- Several drops Tabasco or other hot sauce
- 1 tablespoon prepared horseradish, or to taste
- 1 tablespoon minced onion (optional)
- Iceberg lettuce (optional)
Put the shrimp a large pot over high heat with water to cover. Salt the water, and when it boils, reduce the
heat to medium-low and cook just until the shrimp are pink all over, 3 to 5 minutes.
Drain the shrimp and rinse them immediately in cold water.
Peel the shrimp.
Combine all the other ingredients except the lettuce; taste and adjust the seasoning.
If time allows, chill both the shrimp and the sauce.
Serve individual portions of shrimp, on a bed of lettuce if you like, with a small bowl of sauce.
Skip the ketchup sauce and serve it with a fresh fruit, tomato, or tomatillo salsa
Add a couple tablespoons of mayo, cream, or crème fraîche to the cocktail sauce
Serve the shrimp instead with a flavored mayonnaise