Simple Spicy Shrimp Cocktail

I eat A LOT of shrimp.  I mean, A LOT of shrimp.  Probably because, of all the meats that I do eat, it’s the least meaty.  Shrimp is light, low-fat, flavorful, and oh-so-clearly-delicious.

Having a back-log of shrimp recipes I wanted to try, I thought I might grace readers with a second shrimp dish this week: Shrimp Cocktail.

Shrimp Cocktail is like the deviled eggs of the seafood kingdom.  Everyone knows what it is and gobbles it up the second you serve it at a party.  This is partially why I love serving Shrimp Cocktail at parties.  The dish is familiar, impressive, and easy to eat.  Served with homemade spicy cocktail sauce, this appetizer is clearly, clearly, clearly delicious.

Simple Spicy Shrimp Cocktail

This recipe comes from Jaden Hair over at Steamy Kitchen and can be found here.  Jaden’s recipe is fantastic blend of my favorite sauce ingredients: chili sauce, Worcestershire sauce, and horseradish.  With the right proportions, you have a homemade cocktail sauce that is spicy (but not too spicy) and compliments the light flavorful shrimp well.

Ingredients:

* 24 extra large shrimp, peeled w/tails on

* 2 tablespoons Old Bay Seasoning

* 1 lemon, halved

* 1 teaspoon granulated garlic

* 1 clove garlic, finely minced

* 1/2 teaspoon chili powder

* 1 teaspoon salt

Cocktail Sauce:

* 1/2 cup Heinz chili sauce

* 1 cup ketchup

* 1 tablespoon horseradish

* 1 dash Worcestershire sauce

* Juice of 1/2 lemon

* 1/2 teaspoon Tabasco

* 1/2 clove garlic, finely minced

* 1 tablespoon cilantro, chopped

1.) Bring a large pot of water to a boil with the old bay, lemon, garlic, salt, and chili powder.  Add defrosted, or fresh shrimp (shrimp should be peeled, w/tails still on).

2.) Cook shrimp until brightly pink and drain.

3.) While shrimp are cooling, combine chili sauce, ketchup, horseradish, Worcestershire, lemon, tobasco, garlic, and cilantro in a bowl.  Mix to fully combine.

4.) Plate shrimp with 1/2 cup cocktail sauce.  Serve and enjoy! Feeds 2-4.

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