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Recipe courtesy of Aarón Sánchez

Show: Melting Pot

Episode: Nuevo Latino (Alex/Aaron) - Game Night

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

Yield:: 2 servings

Level:: Easy

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.

My Private Notes

Name: Shrimp Cocktail with Rocoto Chile Dipping Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Cuisine: mexican
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