Shrimp Cocktail

This is one of the appetizers I make for almost every family/friend gathering that no one seems to tire of. My tips are to start with a good quality frozen shrimp- I typically get Trader Joe's or Whole Foods jumbo (cooked) shrimp & defrost it in the fridge 24 to 36 hours before serving. I also found that using cream horseradish in the cocktail sauce is better than shredded horseradish. I don't really measure the ingredients, so you can customize the sauce to suit your taste (adding more horseradish for a spicier sauce or adding more ketchup for a milder sauce.)


Ingredients:

2 Lbs. frozen jumbo (cooked) Shrimp
About 1/2 cup ketchup
About 3 Tbsp. cream horseradish
a splash of worcestershire sauce
a splash of lemon juice



Defrost shrimp in fridge 24 to 36 hours prior to serving. Empty shrimp in a colander over the sink, then lay shrimp onto a layer of paper towels and cover with another layer of paper towels and pat down until excess water is absorbed. In a small bowl, add ketchup, horseradish, worcestershire sauce & lemon juice and mix thoroughly. Place shrimp & cocktail sauce on a serving plate. (For a fancier presentation, I like to serve on a bed of lettuce.)