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Hot and Tangy Cocktail Shrimp

October 19, 2010

This is one item on just about every group event at my house, and without fail it is always the first to disappear no matter how many shrimp I buy.  That’s okay, I probably eat a quarter of them before they make it on the serving plate (oh, there is the problem).  But it is also a wonderful hor’s d’oeuvre when you are having a dinner.  Set out a platter of these shrimp and some cocktails and you have plenty of time to finish the details of the fabulous dinner your guests will be anticipating.  Maybe your sauce is similar, it may be the same, but my mother gave me this recipe and you are allowed to change it to your own taste.

Hot and Tangy Cocktail Shrimp 


  • 1 Lb. Shrimp
  • 2 Bay Leaves
  • 2-3 Lemons
  • 1 t. Salt
  • Freshly Ground Pepper


  1. Cook the shrimp in boiling water (with bay leaves and 1 lemon cut in half)
  2. Drain and transfer to a large bowl, cover with ice
  3. Remove shell and devein (leaving on tail)
  4. Squeeze juice of 1 lemons over shrimp mixture, cover and refrigerate
  5. Arrange shrimp in a circle on chilled serving plate
  6. Squeeze the juice of 1-2 lemons over the shrimp
  7. Add the small bowl of Hot and Tangy Cocktail Sauce (recipe below) in the center of serving plate



Hot and Tangy Cocktail Sauce


  • 1/2 C. Chili Sauce
  • 1/2 C. Ketchup
  • 2-4 T. Horseradish
  • 1 1/2 t. Worcestershire Sauce
  • 1/4 t. Salt
  • 2 T. Lemon Juice
  • Pinch of Red Pepper Flakes (optional)*
  • Few Drops of Tabasco (optional)*


  1. Mix all ingredients in a small bowl, cover and refrigerate
  2. *Use your own discretion with the Red Pepper Flakes and Tabasco to taste

 (Makes about 3/4 C.)

Recipe from Betty Cheney, my beautiful mother who loved it “spicy”.

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