Classic Shrimp Cocktail with Red and Green Sauce

Love, love, love Shrimp Cocktail – these will be a hit!

My Recipes


4  quarts water
1  Tbsp. salt
2  Tbsp. fresh lemon juice
1  onion, cut into 8 wedges
1  bay leaf
48  jumbo shrimp, peeled and deveined (about 2 pounds)

Salsa verde:

1 1/2  Cups packed fresh flat-leaf parsley leaves
1  Cup packed fresh basil leaves
1 1/2  Tblsp. sliced almonds
3  Tbsp. cold water
2  Tbsp. extravirgin olive oil
2  Tbsp. red wine vinegar
1  Tbsp. capers, drained
2  tsp. Dijon mustard
1/4  tsp. salt
1/8  tsp. freshly ground black pepper
1  garlic clove, peeled

Horseradish sauce:

3/4  Cup bottled chili sauce (such as Heinz)
1/4  Cup ketchup
2  Tbsp. prepared horseradish
2  Tbsp. fresh lemon juice
3  drops hot pepper sauce (such as Tabasco; optional)


To prepare shrimp, combine first 5 ingredients in a Dutch oven.

Bring to a boil and cook, covered, 5 minutes. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done.

Drain; discard bay leaf and onion. Rinse shrimp with cold water.
Chill 1 hour.

To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender.

Process until smooth. Pour into a bowl; cover and chill.

To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice.

Add hot pepper sauce, if desired. Cover and chill. Serve shrimp with sauces.

**For convenience, make this dish ahead, and refrigerate until time to serve.**



About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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