Recipe courtesy of Sunny Anderson
Sunny's Simple Shrimp Cocktail and 1-2-3 Cocktail Sauce
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 189
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 25 g
- Cholesterol
- 183 mg
- Sodium
- 823 mg
A shrimp cocktail ring is the only ring I want to say “yes" to in life. It's even better and more satisfying when you make this at home instead of buying the teeny ones at the grocery store—there’s never enough cocktail sauce in the center of those things anyway, if you ask me.
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 189
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 25 g
- Cholesterol
- 183 mg
- Sodium
- 823 mg
Ingredients
Cocktail Sauce:
Shrimp:
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Directions
- For the cocktail sauce: In a medium bowl, stir together the ketchup, horseradish, Worcestershire sauce and a few grinds of black pepper. Chill until ready to serve.
- For the shrimp: Add ice to a large bowl. In a medium pot, add the salt, chile powder, garlic, lemon juice and 3 cups water. Bring to a boil, then drop to a low simmer and steep with a lid for about 15 minutes. Taste the water: if you taste the garlic, move forward with the poaching. If not, steep until you do. Add the shrimp and poach gently until they become opaque, 5 to 8 minutes. Remove the shrimp to the bowl of ice and toss. Remove to a plate and refrigerate until ready to serve. Arrange on a plate or glass with the cocktail sauce in the middle and some lemon wedges.
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