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.
- 1 lemon, halved
- 1 tablespoon Old Bay Seasoning
- 1 bay leaf
- 2 pounds jumbo (size 21/25) raw shrimp, peeled and deveined
- 1 cup ketchup
- 2 tablespoons lemon juice
- 1 tablespoon prepared horseradish (see tip)
- 1 teaspoon lemon zest
- ½ teaspoon hot pepper sauce (Tabasco)
- Fill a large pot with at least 3 quarts of water, and place over high heat.
- 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.
- 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.
- Prepare the sauce by mixing all cocktail sauce ingredients until well combined.
- For the best temperature and flavor, cover, and refrigerate both the shrimp and the sauce for 1 hour before serving.
HELPFUL TIP: Prepared horseradish is sold in glass jars, usually near the mustard, but sometimes below the seafood counter as well.