Recipe courtesy of Ina Garten
Shrimp with Cocktail Sauce
Getting reviews...
- Level: Easy
- Total: 13 min
- Prep: 10 min
- Cook: 3 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 158
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 22 g
- Cholesterol
- 191 mg
- Sodium
- 1383 mg
- Level: Easy
- Total: 13 min
- Prep: 10 min
- Cook: 3 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 158
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 22 g
- Cholesterol
- 191 mg
- Sodium
- 1383 mg
Ingredients
Directions
- Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
- For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
