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Boiled Shrimp with Tangy Cocktail Sauce

Photo: Romulo Yanes; Styling: Lindsey Lower

Hands-on time 20 mins
Total time 20 mins
Yield

Serves 8 (serving size: about 4 shrimp and about 2 tablespoons sauce)

For a full-on shrimp boil feast, pair this dish with boiled fresh corn on the cob and baby red potatoes.

Ingredients

  • 3/4 cup unsalted ketchup
  • 1/2 cup grated fresh horseradish or 2/3 cup prepared horseradish
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 3 quarts water
  • 2 cups dry white wine (such as sauvignon blanc)
  • 3/4 cup Old Bay seasoning
  • 6 thyme sprigs
  • 4 lemons, halved
  • 4 bay leaves
  • 2 pounds large shrimp, unpeeled

Nutrition Information

  • calories 136
  • fat 1.3 g
  • satfat 0.2 g
  • monofat 0.6 g
  • polyfat 0.5 g
  • protein 16 g
  • carbohydrate 14 g
  • fiber 1 g
  • cholesterol 143 mg
  • iron 0.0 mg
  • sodium 542 mg
  • calcium 80 mg

How to Make It

  1. Combine first 6 ingredients in a bowl; stir well.

  2. Combine 3 quarts water, wine, Old Bay, thyme, lemons, and bay leaves in a large saucepan over high heat; bring to a boil. Add shrimp to pan; cook 3 minutes. Drain well. Spread shrimp on a large tray covered with newspaper. Serve with sauce.