Shrimp Cocktail with Tabasco and Horseradish

Appetizers | Mexican cuisine

⏳ Time

1 hour 35 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Shrimp Cocktail with Tabasco and Horseradish

Ingredients

King Prawns - 15.9 oz
Bay leaf - 2 pieces
Salt - 1½ teaspoons
Seafood cocktail - 1 teaspoon
Meyer Lemon Juice - 3 tablespoons
Ketchup - 1 cup
Grated Ginger Root - 2 tablespoons
TABASCO® - 2 teaspoons
Ground Black Pepper - ¼ teaspoon
Green peppercorns - 1 teaspoon
Water - 4 cups

Step by Step guide

Step 1

Peel the shrimp and remove the intestinal vein, leaving the tails on.

Step 2

For the sauce, mix ketchup, 2 tablespoons of lemon juice, horseradish, Tabasco, half a teaspoon of salt, and ground black pepper.

Step 3

In a pot, pour in the water, add 1 teaspoon of lemon juice and salt, peppercorns, bay leaves, and the spice mix. Place on the heat and, when it boils, cook for 2 minutes. Remove from heat and add the shrimp, cover with a lid. After 7 minutes, when the shrimp become firmer and turn pink, remove them and rinse with water. Then immediately plunge them into ice water. Drain the water and place the shrimp in the refrigerator to cool for about 1 hour.