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Shrimp Cocktail

December 18, 2010

I will have one of these everyday please.  There is something a little more elegant about serving this simple appetizer at the table for guests that says you care more than the “shrimp platter”.  However I have never said no thank you to those either.  I have also never had someone refuse this course, it just does not happen.  So splurge on your guests and more importantly, yourself.

Shrimp Cocktail 


  • 1 lb. Extra Large Shrimp
  • 2 tablespoons Old Bay Seasoning
  • 4-5 lemons (2 halved, remainder quartered)
  • 1 clove garlic, finely minced
  • 1 teaspoon salt
  • Fresh Parsley


  1. Cook the shrimp in boiling water (with bay leaves and 2 lemons 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. When ready to serve; put some of the sauce (see below) in the bottom of a bowl or glass, arrange shrimp around the edge
  6. Garnish with sliced lemons and parsley

For the cocktail sauce:

  • 1/2 C. Heinz Chili Sauce*
  • 1 C. Ketchup
  • 1 T.  Horseradish
  • 1 dash Worcestershire Sauce
  • Juice of 1/2 Lemon
  • 1/2  t. Tabasco
  • 1/2 -1 Clove Garlic (finely minced)
  • Dash of Hotsauce (optional)

(Serves 4; 4-5 shrimp per person)

Recipe from Betty Cheney


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