Suzanne's Shrimp Cocktail
"A 70s recipe from the Penultimate Hotel"
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 fluid ounces chili sauce
- 4 fluid ounces no-salt-added ketchup
- 2 fluid ounces prepared horseradish
- 2 tablespoons Worcestershire sauce
- salt (ugh!)
- 1 tablespoon fresh citrus juice
- 1⁄2 cup fresh parsley, finely chopped or 2 ounces fresh chives, snipped
- louisiana hot sauce or Tabasco sauce, to taste
- 2 lbs fresh raw jumbo shrimp, peeled (with tails left on)
- celery
directions
- Thoroughly mix the first eight ingredients, and chill to blend flavours.
- Steam the shrimp until they are just tender (approx. 10 – 12 minutes) – DO NOT overcook or the shrimp will be rubbery.
- Place 3 – 4 fl.
- oz.
- of the sauce mixture into small stemmed cocktail or wine glasses.
- Drape several shrimp over the top of each glass, with tails hanging over the sides.
- Stick a 4”- 5” chunk of fresh celery in the centre of each glass.
- Serve chilled with Bloody Marys.
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Reviews
-
The sauce deserves every single one of the 5 stars. I used low sodium Worcestershire, cut back on the horseradish just a little, and added a generous dash of Old Bay seasoning. Absolutely delicious. I cannot eat the seafood sauces you buy because of the very high sodium content in all of them, and so this recipe truly is a diamond in the rough. Thanks, Leonard. -
We can't get louisiana hot sauce or Tabasco sauce here, so I used a Jamaican bottled spicy sauce instead - I suppose that altered the flavour a bit. Nevertheless it was still very good and we made a mixed seafood cocktail out of it by adding some lobster meat and oysters - served on very crisp lettuce leaves with slices of lemon and strawberry. -
Nice elementary recipe. I doubled the horseradish (one can never have too much) and grilled the prawns (don't have a steamer). We had this for hors d'oeuvres at tea time tonight. -
Like another reviewer, I used mostly chili sauce, and then used the dried parsley and chives I had on hand. I also used extra hot horseradish and lime juice. Took it to a party and received several compliments. I won't buy store bought again!
RECIPE SUBMITTED BY
Leonard Cohen
Brussels
I am a native Canadian. I am not much of an original chef – I got most of the recipes that I have from the women in my life in exchange for some stuff that I won’t mention here.
