Shrimp cocktail got its start as an appetizer in the late 19th century when shellfish, originally oysters, were commonly served in tiny cups with a spicy tomato-based sauce. Then during the 1920s when Prohibition made stemmed glassware obsolete, it became increasingly popular to serve it in a cocktail glass as a creative way to use the idle stemware. As the appetizer spread across the country it started showing up in bars, on restaurant menus, and in homes. Commercial ready-to-eat shrimp cocktail was introduced in 1948 when Sau-Sea opened in New York City. Large establishments like Golden Gate Hotel and Casino of Las Vegas, which began serving cocktail shrimp in 1959, helped popularize the dish.
Recipe Servings: 6
+ 30 minutes resting
Ingredients
- ½ cup ketchup
- 2 Tbsp horseradish, grated
- 2 tsp lemon juice
- 4 drops hot pepper sauce
- 2 garlic cloves, minced
- Salt, to taste
- Ground black pepper, to taste
- 48 shrimp, peeled and deveined with tails left on
- 2 lemons, quartered
- ¼ cup fresh parsley, chopped
Directions
- Boil shrimp for 10 minutes, or until cooked through.
- Drain and chill shrimp.
- Combine ketchup, horseradish, lemon juice, hot pepper sauce, garlic, and salt and pepper to taste. Chill the sauce.
- Arrange shrimp around the sauce in six stemmed glasses, or on a plate around the sauce bowl.
- Garnish with lemon and parsley.
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