Shrimp Cocktail & Cocktail Sauce


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Shrimp & Cocktail Sauce


2 ½ lbs flash frozen 16/20 Cocktail Shrimp tail on (defrosted)

1 fresh bay leaf

½ lemon

Ice bath( in large mixing bowl, combine 8 cups ice cubes and 12 cups cold water)

Cocktail Sauce Ingredients

1 ½ -2 cups ketchup

2 heaping tablespoons horseradish ( sold in a jar in the refrigerated section of the grocery store)

juice of 1 lemon

Shrimp Step-Step

1 Bring 8-10 cups of water to rolling boil in large saucepan; add bay leaf,  and juice of ½ lemon; add the squeezed ½ to the pan of boiling water

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3 add defrosted shrimp; cook 3-5 minutes until shrimp turn bright white and pink

Note~ shrimp will turn pink almost immediately when they touch the boiling water, allow them to cook until they turn opaque white & pink

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4 remove shrimp lemon and bay leaf using a spider spatula; immediately place in ice bath 10 minutes

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5 strain shrimp in large colander; transfer to airtight container; keep refrigerated until ready to serve

Cocktail Sauce Step-by-Step

1 combine all ingredients in mixing bowl; mix well; keep refrigerated in airtight container until ready to serve

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2 transfer to serving bowl


(1) If using a mariposa serving bowl, spray a light coat of kitchen spray in bowl before adding prepared sauce. This will protect the bowl from the acidity in the sauce, preventing Mariposa bowl from pitting

(2) The shrimp used in my photos were purchased from Stavis Seafoods in Boston (1-617-897-1220.) They are 16/20 white shrimp farmed in Indonesia.


  • WOW! TWO BACK TO BACK awesome sea food posts! thank you.
    that’s no frozen pie!


  • Looks so good and the cooking instructions even a rookie like me can follow 🙂 – Shrimp prepared to perfection nice deatail in photo also!

    Thank You for the year of cooking lessons and keep them coming…Merry Christmas – you and family 🙂 Dave and Kim 🙂 🙂

    Remember they used this song ending of home alone I maybe different singer. We miss you also Frank!
    “Have Yourself a Merry Little Christmas” by Frank Sinatra


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