Classic Shrimp Cocktail with Red and Green Sauces

Classic Shrimp Cocktail with Red and Green Sauces
Photo by Jan Smith

Ingredients

  • 3 drops hot pepper sauce (such as Tabasco; optional)
  • 1 bay leaf
  • 48 jumbo shrimp, peeled and deveined (about 2 pounds)
  • Shrimp:
  • 1 ½ cups packed fresh flat-leaf parsley leaves
  • ¾ cup bottled chili sauce (such as Heinz)
  • 3 tablespoons cold water
  • + 18 more ingredients
    • ¼ cup ketchup
    • 1 tablespoon salt
    • 1 onion, cut into 8 wedges
    • 1 cup packed fresh basil leaves
    • 4 quarts water
    • 2 teaspoons Dijon mustard
    • 1 ½ tablespoons sliced almonds
    • 2 tablespoons fresh lemon juice
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons prepared horseradish
    • Horseradish sauce:
    • 1 garlic clove, peeled
    • Salsa verde:
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons red wine vinegar
    • ¼ teaspoon salt
    • 1 tablespoon capers, drained
    • 2 tablespoons extravirgin olive oil

To prepare shrimp, combine first 5 ingredients in a Dutch oven. Bring to a boil and cook, covered, 5 minutes. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done. Drain; discard bay leaf and onion. Rinse shrimp with cold water. Chill 1 hour. To prepare salsa verde, combine flat-leaf p...

View full recipe at My Recipes

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