You may also like
Categories:
shrimp lemon parsley onion peppercorns salt chili sauce horseradish lemon juice Worcestershire sauce onion salt drops of Tabasco sauce celery
Viewed: 104 - Published at: 3 years agoIngredients
- 36 medium-large raw shrimp
- 1 thick slice lemon
- 3 sprigs parsley
- 1 onion peeled
- 3 peppercorns
- 1 teaspoon salt
- 3/4 cup chili sauce
- 2-3 tablespoons horseradish
- 2-3 tablespoons lemon juice
- 1 teaspoon worcestershire sauce
- 1 teaspoon onion, grated
- 1/4 teaspoon salt
- few drops of tabasco sauce
- celery, finely chopped, to garnish
- lettuce, for to garnish (optional)
Method
- Prepare the shrimp: shrimp may be shelled and cleaned before or after cooking by peeling off the shell, rinsing off any grit and removing the black vein down the back.
- Leave the shrimp tails intact.
- Pour enough water to cover the shrimp in a saucepan.
- Add lemon, parsley, onion, peppercorns and salt.
- Bring to a boil and add the shrimp.
- Simmer for 3-5 minutes, depending on the size, until shrimp are pink and cooked through.
- Do not overcook.
- Drain and chill shrimp until ready to serve.
- Make cocktail sauce: combine all cocktail sauce ingredients in a small bowl.
- Mix and refrigerate.
- To serve as individual appetizers, mix shrimp with finely chopped celery (if desired) and serve in lettuce-lined sherbet glasses.
- For a party snack, fill a large bowl with crushed ice and center with a small bowl of cocktail sauce; arrange shrimp over ice.
- Top with finely chopped celery (if desired).
- Serve with wooden picks for dipping shrimp into sauce.
