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.
4

Worthy of a special occasion

Yield:

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

Ingredients

Shrimp:
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)

Preparation

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.

Note:

Marge Perry,

December 2005
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