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Shrimp and Cocktail Sauce Recipe

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This recipe for Shrimp and Cocktail Sauce, by , is from The Holiday Cookbook: Christmas Eve and Beyond, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kevin Padden

Category:
Category:

Ingredients:  
Ingredients:  
Bag of frozen, uncooked shrimp with shell and tail on
Ketchup
Horseradish
Tabasco sauce (or Frank's Red Hot Sauce)

Directions:
Directions:
Defrost shrimp and remove shell and tail, and de-vein

Steam the shrimp in batches, using a steamer basket until they turn white, about 8 - 10 minutes per batch, until all shrimp are done. Sit over bowl of ice to cool. If not serving soon, put bowl with ice and shrimp in the refrigerator.

To make the cocktail sauce, mix about c. ketchup, tsp. horseradish, and a dash of Tabasco sauce in a small bowl. Taste and adjust if necessary. If too boring, add another dash of Tabasco sauce. If too hot and spicy, add a little more ketchup.

Number Of Servings:
Number Of Servings:
21 - 25 Large shrimp/pound
Personal Notes:
Personal Notes:
John Padden usually makes the sauce, and he likes it a little spicy.

 

 

 

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