Classic Shrimp Cocktail with Red and Green Sauces

Classic Shrimp Cocktail with Red and Green Sauces Recipe
Photo: Jan Smith
For convenience, make this dish ahead, and refrigerate until time to serve.

Worthy of a special occasion


12 servings (serving size: 4 shrimp, 1 tablespoon salsa verde, and about 1 tablespoon horseradish sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 136
Caloriesfromfat 27 %
Fat 4.1 g
Satfat 0.6 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 16.1 g
Carbohydrate 7.9 g
Fiber 0.5 g
Cholesterol 115 mg
Iron 2.5 mg
Sodium 512 mg
Calcium 60 mg


4 quarts water
1 tablespoon salt
2 tablespoons fresh lemon juice
1 onion, cut into 8 wedges
1 bay leaf
48 jumbo shrimp, peeled and deveined (about 2 pounds)
Salsa verde:
1 1/2 cups packed fresh flat-leaf parsley leaves
1 cup packed fresh basil leaves
1 1/2 tablespoons sliced almonds
3 tablespoons cold water
2 tablespoons extravirgin olive oil
2 tablespoons red wine vinegar
1 tablespoon capers, drained
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, peeled
Horseradish sauce:
3/4 cup bottled chili sauce (such as Heinz)
1/4 cup ketchup
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
3 drops hot pepper sauce (such as Tabasco; optional)


To prepare shrimp, combine first 5 ingredients in a Dutch oven. Bring to a boil and cook, covered, 5 minutes. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done. Drain; discard bay leaf and onion. Rinse shrimp with cold water. Chill 1 hour.

To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender. Process until smooth. Pour into a bowl; cover and chill.

To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice. Add hot pepper sauce, if desired. Cover and chill. Serve shrimp with sauces.


Marge Perry,

December 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note