Shrimp Cocktail with Rocoto Chile Dipping Sauce

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 1/2 cups prepared chili sauce (store bought)
  • 1 1/2 cups ketchup
  • 1 lemon, juiced, plus 2 lemons, halved
  • 1 tablespoon sugar
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup prepared horseradish
  • 2 tablespoon rocoto Peruvian chile paste
  • 1 tablespoon chopped cilantro
  • 4 tablespoons pickling spices
  • 2 tablespoons hot pepper sauce
  • Salt and freshly ground black pepper
  • 10 (jumbo or U-10 size) shrimp, peeled and deveined, with tail still attached
Directions

Prepare the cocktail sauce in a large bowl. Combine the chili sauce, ketchup, lemon juice, sugar, Worcestershire sauce, horseradish, rocoto chile paste, and cilantro, mix well with a rubber spatula, and set aside.

In a large saucepot, fill with water and add the pickling spices, lemon halves, and hot pepper sauce and a generous amount of salt and pepper. Bring to a boil. Skewer the shrimp, from tail to top, 5 per skewer, and add the shrimp to the boiling water. Cook for 5 minutes, remove from the water, plunge into an ice bath, and refresh for 5 minutes until the shrimp are completely cool.

Serve on a platter with a bowl of the dipping sauce in the middle.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Orange Wine Shrimp Cocktail

    Recipe courtesy of Food Network Kitchen