Classic Shrimp Cocktail With Homemade Horseradish Sauce
Before cocktail sauce came in a bottle, horseradish was already giving shrimp its signature zing. Carrie Hirsch of the Technical College of the Lowcountry keeps this classic appetizer simple with tender chilled shrimp and a homemade cocktail sauce that balances tangy ketchup, bright lemon and plenty of horseradish for just the right amount of kick.
Ingredients
- 2 pounds raw peeled or unpeeled shrimp
- 1 cup ketchup
- 1/3 cup prepared horseradish
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Bring water to a gentle simmer in a medium pot. Add the shrimp and cook just until pink and opaque, about 2 to 3 minutes depending on size. Drain, cool and refrigerate for at least 2 hours.
- Combine the ketchup, horseradish, lemon juice, garlic powder and black pepper. Cover and refrigerate.
- Serve the chilled shrimp with the cocktail sauce.
Notes
Pro tip: If serving shrimp with the shells on, provide a small bowl for discarded shells.
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