In cooking, it’s important to infuse flavor whenever you can. Before adding the shrimp, we season and boil our cooking water along with a tablespoon of Old Bay, bright lemon juice, and an earthy bay leaf for a show-stopping cocktail shrimp. Also, our homemade cocktail sauce is simple but stellar thanks to the addition of lemon zest, Tabasco sauce, and a generous amount of horseradish, of course. With only 100 calories for four jumbo shrimp with sauce, this recipe will surely please your party guests without weighing them down.

Shrimp Cocktail
 
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Author:
Recipe type: Entertaining
Makes: 42-50 Shrimp or 6 Appetizer portions
Ingredients
  • 1 lemon, halved
  • 1 tablespoon Old Bay Seasoning
  • 1 bay leaf
  • 2 pounds jumbo (size 21/25) raw shrimp, peeled and deveined
  • Cocktail Sauce
  • 1 cup ketchup
  • 2 tablespoons lemon juice
  • 1 tablespoon prepared horseradish (see tip)
  • 1 teaspoon lemon zest
  • ½ teaspoon hot pepper sauce (Tabasco)
Directions
  1. Fill a large pot with at least 3 quarts of water, and place over high heat.
  2. Add the lemon, Old Bay Seasoning, and bay leaf to the pot, and bring to a boil. Cover, and let boil for 3 minutes to season the water.
  3. Add the shrimp to the pot, and let boil for 3 minutes, or until bright pink. Drain and rinse under cold water. To serve immediately, transfer to a large bowl of ice water to cool the shrimp further.
  4. Prepare the sauce by mixing all cocktail sauce ingredients until well combined.
  5. For the best temperature and flavor, cover, and refrigerate both the shrimp and the sauce for 1 hour before serving.
Perfect Portion Shrimp Cocktail

HELPFUL TIP: Prepared horseradish is sold in glass jars, usually near the mustard, but sometimes below the seafood counter as well.
Serving size: 4 Shrimp with sauce Calories: 100
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