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“I had no idea there was a true Cajun way to boil shrimp. Start off by adding several spoonfuls of crab boil spices to the water. I didn't have any, but I used Zatarain's Copycat Crab Boil Mix. I also made my homemade chili sauce Grandmother's Chili Sauce in the cocktail sauce. Recipe courtesy of Reader's Digest Down Home Cooking, 1994. YUM!”
24 shrimp, 2 tsp sauce

Ingredients Nutrition

  • 23 cup ketchup (low-sodium)
  • 14 cup chili sauce
  • 2 teaspoons white horseradish, drained (prepared)
  • 14 teaspoon hot red pepper sauce
  • 3 cups water
  • 4 teaspoons crab boil or 4 teaspoons pickling spices
  • 1 lb large shrimp, peeled and deveined (tails left on)
  • ice (crushed)


  1. In a small serving bowl, mix the ketchup, chili sauce, horseradish, and red pepper sauce until well blended.
  2. Cover and refrigerate.
  3. In a large saucepan, bring the water and crab boil to a boil over high heat and continue boiling, uncovered, for 5 minutes.
  4. Stir in the shrimp, lower the heat, and cook, uncovered, for 3 minutes or just until the shrimp turn pink.
  5. Drain in a colander, cool under cold running water, and transfer to a shallow dish.
  6. Cover with plastic wrap and refrigerate for at least 30 minutes or until cold.
  7. You can prepare this up to 8 hours in advance if you prefer.
  8. To serve, place the bowl of cocktail sauce in the center of a large serving platter and float a few shrimp on the sauce for garnish.
  9. Line the platter with crushed ice, then attractively arrange the shrimp with tails pointing toward the edge of the platter.
  10. Serve immediately.
  11. Makes about 24 shrimp and 1 cup of sauce.

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