top of page
  • Megan Bliss

Shrimp Cocktail Platter

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

9 views

Recent Posts

See All

Beet Salad with Arugula & Balsamic Vinaigrette

My grandmother always grew beets and bottled them, so they hold a special place in my heart. This beet salad recipe tastes fancy but is SO EASY to make. I love just using the canned beets, but for ext

Danish Aebleskivers

What in the world is an Aebleskiver? Well, they are pancake balls with a surprise filling. They are amazing, but you have to own, or you will have to borrow a special pan. It is a round cast iron pan

Asian Chicken Salad

I was invited to a friend’s house and he served this amazing salad. I had forgotten how much I loved it. Hope you enjoy it too. Asian Chicken Salad Serves 8-10 2 cups of coleslaw mix OR ½ head Napa Ca

bottom of page