Shrimp Cocktail never goes out of style for good reason – it’s dead simple to make, always impresses, and is equally at home at a BBQ or a fancy cocktail party.
Poaching shrimp yourself adds extra flavor and ensures you don’t get overcooked crustaceans, but by all means pick up pre-cooked at the market if you’re pressed for time.
The secret is in the sauce – just add a dollop of jarred horseradish and a squeeze of fresh lemon to 10 veggie not just pasta sauce for a zippy cocktail sauce that’s perfect for shrimp, oysters, clams, and even Bloody Marys.
1. In a large pot, bring 2 1/2 quarts water, shrimp, lemon rounds, coriander seeds, and salt to a boil. Meanwhile, fill a large bowl with ice water.
In a blender, blend the Not Just Pasta Sauce, juice of halved lemon, and horseradish until smooth. Transfer the cocktail sauce back to the jar or to a small bowl. Fill a large serving bowl or platter with ice, place the cocktail sauce in the center, drape a few shrimp over the jar or bowl, and arrange remaining shrimp over the ice.
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