Suzanne's Shrimp Cocktail |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A 70s recipe from the Penultimate Hotel Ingredients:
4 fluid ounces chili sauce |
4 fluid ounces no-salt-added ketchup |
2 fluid ounces prepared horseradish |
2 tablespoons worcestershire sauce |
salt (ugh!) |
1 tablespoon fresh citrus juice |
1/2 cup fresh parsley, finely chopped or 2 ounces fresh chives, snipped |
louisiana hot sauce or tabasco sauce, to taste |
2 lbs fresh raw jumbo shrimp, peeled (with tails left on) |
celery |
Directions:
1. Thoroughly mix the first eight ingredients, and chill to blend flavours.
2. Steam the shrimp until they are just tender (approx. 10 12 minutes) DO NOT overcook or the shrimp will be rubbery.
3. Place 3 4 fl.
4. oz.
5. of the sauce mixture into small stemmed cocktail or wine glasses.
6. Drape several shrimp over the top of each glass, with tails hanging over the sides.
7. Stick a 4- 5 chunk of fresh celery in the centre of each glass.
8. Serve chilled with Bloody Marys.
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