Shrimp cocktail is the one that’s always taken guests with a bang. It is light, tasty and always helps to brighten up. waiting for the main dish, without overloading with extra calories. Shrimp for cocktail should be neat, resilient and beautiful. To do this, they are completely cleaned to the tails, boil in a spicy broth for a couple of minutes, and then cooled in the refrigerator. The perfect cocktail sauce to shrimp will be a mixture of ketchup with horseradish, lemon juice, sauce chili, worcester sauce and a drop of tabasco. Serve them by spreading them into a common dish and putting in the middle a bowl with sauce or in portions, hanging the shrimp on the rims of the glasses with sauce. one serving: (4-6 total) Calories one 61, total fat 2g. saturated fats, proteins 23 g, carbohydrates 12 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Shrimp
- 450 gr (approximately 24 pcs.) large shrimp, peeled carapace and intestinal veins, do not remove the tails
- 2 bay leaves
- 1 lemon, cut into 4 parts + serving slices
- 1 tbsp. l black pepper peas
- 1 tbsp. l coriander seed
Cocktail sauce
- 1/3 Art. sweet chili sauce (e.g. Heinz)
- 1/4 Art. ketchup
- Juice 1 Lemon
- 2 tbsp. l horseradish, drain the liquid
- 1 tsp hot sauce
- 1/4 tsp Worcester sauce
Recipes with similar ingredients: shrimp, chili sauce, horseradish, sauce Worcestershire, ketchup, black pepper, bay leaf, coriander, lemon
Recipe preparation:
- Make a cocktail sauce: mix in a small bowl chili sauce, ketchup, lemon juice, horseradish, spicy sauce and Worcester sauce. Salt and pepper to taste. Refrigerate at least 1 hour before serving.
- Cook the shrimp: in a large saucepan, mix 8 tbsp. water, bay leaf, cut into 4 parts lemon, pepper, seeds coriander and 2 tbsp. l salt. Bring to a boil, then reduce heat to moderately weak and add shrimp. Cook at a slow boil until the shrimp is slightly curled and cooked, about 4 minutes. Using a slotted spoon, put the shrimp on a plate, put in refrigerator for about 1 hour.
- Serve with cocktail sauce and lemon slices. Recipe Shrimp cocktail with cognac sauce.
