The Super Bowl is just around the corner, and I like to make the food the host city is famous for. When I think of Las Vegas I remember going to Vegas to get those 50 Cent cups of Shrimp Cocktail. I know that proves I am old. This recipe is fun and tastes great, you can make it hours ahead and it is so much easier than you would ever think, and it looks so impressive.
Shrimp Cocktail Platter
1 lemon, cut into 8 wedges.
8 cups water
¼ yellow onion
1 Tablespoon minced garlic
1 bay leave
¼ cup sugar
1 Tablespoon Old Bay Seasoning, optional
2 pounds shrimp, thawed, peeled, and deveined.
Cocktail Sauce
1 ½ Cups Heinz Chili sauce (12 oz bottle)
1 ½ Cup Heinz Ketchup
1 Tablespoon Lea & Perkins Worcestershire Sauce
dash white pepper
½ teaspoon salt
1 Tablespoon Horseradish Sauce (or more if you like it hotter)
1 Tablespoon lemon juice
Mix cocktail sauce ingredients together in a small mixing bowl. Taste to see if you want it to be hotter. Refrigerate until ready to serve.
Prepare a place to chill the shrimp by putting ice and water into a large bowl, set aside.
In a large saucepan place in the lemon, water, onion, garlic, bay leave, and sugar and Old Bay if using. Bring to a boil.
Boil for 5 minutes.
Add the shrimp to the boiling water, immediately reduce the heat to simmer and let shrimp sit and cook for only 2 minutes or until the shrimp is pink and curling. Larger shrimp might need more time, or small shrimp will need less time.
Strain the shrimp and quickly place in the ice water for 5 minutes. Remove from the ice water, pat dry, and refrigerate until ready to serve.
To serve: Place shrimp onto a large platter and serve with the cocktail sauce on the side. Put a spoon into the cocktail sauce so that people will serve onto their small plates and not double dip.
OR SERVE Las Vegas style by cutting shrimp into bite-size pieces and then place into small individual cups with cocktail
sauce on top.
You can also serve on individual plates over shredded lettuce or diced celery.
*Gluten Free and Dairy Free as written.
Jan at the Dairy Keen
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