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

For convenience, make this dish ahead, and refrigerate until time to serve.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

TrishRed's Review

December 06, 2011
Green sauce was too thick.

vandyfan's Review

June 18, 2011
This is an outstanding recipe! I made it for Christmas as an appetizer and no one in the family could believe the sauces were homemade. I was asked to bring it to another family occasion tomorrow for Father's Day.