The Originators of Quick & Easy Cooking!


Game Day Recipes: 30 Best Munchies for a Crowd
Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy
Jumbo Shrimp Cocktail

- SERVES
- 4
- COOK TIME
- 3 Min
The best shrimp cocktail makers know these secrets: Keep the shrimp firm and full of flavor by adding a splash of lemon juice to the water when it's boiling and drain but never rinse the shrimp after boiling. Try it!
What You'll Need
- 8 cups (2 quarts) water
- 1 small onion, chopped
- 1 rib celery, chopped
- 3 tablespoons fresh lemon juice, divided
- 1 1/2 pounds large or colossal raw shrimp, peeled with tails left on, and deveined (see Note)
- 1 cup ketchup
- 3 tablespoons prepared white horseradish, drained
- 2 tablespoons tomato paste
What to Do
- In a soup pot, bring the water, onion, celery, and 2 tablespoons lemon juice to a boil over high heat. Add the shrimp and cook for 2 to 3 minutes, or until the shrimp are pink and cooked through. Drain and chill for at least 2 hours.
- Meanwhile, in a medium bowl, combine the ketchup, horseradish, tomato paste, and the remaining 1 tablespoon lemon juice; mix well.
- Cover and chill until ready to serve. Serve the shrimp with the cocktail sauce.
Note
The number of servings depends on the size of the shrimp and how many you want to serve per person. There are 12 to 15 jumbo shrimp per pound and 16 to 20 colossal shrimp per pound.
LATEST TV RECIPE & VIDEO
Chilled Beefed-Up Summer Salad
When the heat of summer has us turning away from comfort foods, we like to turn to recipes like this Chilled Beefed-Up Summer Salad. And, since salad is only as good as the dressing that goes on it, you can bet we've paired this beefy summer salad with the perfect, homemade, creamy horseradish dressing to make this extra mm..mm..tasty!