Chopped Shrimp Cocktail
Ten, nine, eight, seven…does it seem like we are always on a count down? Well, we are again this week to a Happy New Year. At our party, I will be serving Chopped Shrimp Cocktail, a wicked little starter guaranteed to get my guests to 2016 with a smile! I love that I can cook the shrimp, chop everything up, whip up a spicy cocktail sauce, and chill till evening.
Chopped Shrimp Cocktail
My maternal grandmother was “a hostess with the mostess!” She was always so happy when serving others in a beautiful way. She had lovely things and a real flair for using them, a gift that always impressed me. She was famous in our family for bringing huge vats of her Chopped Shrimp Cocktail to all of our celebrations.
Generally, Prawn or Shrimp Cocktails are served in a martini glass, (I want these), filled with cocktail sauce with shrimp dangling from the rim of the glass. It’s a lovely presentation, however just dipping the shrimp in sauce, isn’t nearly as good as having it chopped with crunchy celery and fresh green onions in a spicy sauce. It makes for a easy to serve and eat appetizer when entertaining.
Just a few tips, using fresh shrimp is optimal, but most shrimp is flash frozen on the boat. I buy shrimp, a 2 pound bag generally that has about 30 frozen shrimp in it. I like to use all of the celery, especially the pretty leaves. It’s an inexpensive way to stretch it a little. Always make your own fresh cocktail sauce. It’s so worth just a few extra minutes of your time.
So let’s get started
Cut the lemon in half and add one half of it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Cut shrimp into 3 or 4 pieces.
Chop celery and slice green onions.
Use the other half of the lemon for the sauce. Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Mix with the shrimp, celery, and green onion.
Chill well, until ready to serve.
- 1 lemon
- Kosher salt
- 2 pounds large shrimp in the shell (about 30)
- ½ cup chili sauce (recommended: Heinz)
- ½ cup ketchup (recommended: Heinz)
- 3 tablespoons prepared horseradish
- 2 teaspoons fresh lemon juice
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon hot sauce (recommended: Tabasco
- 1 bunch green onions, sliced finely
- 4 large stalks of celery, diced (about 2 cups)
- Cut the lemon in half and add half of it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them.
- Cut shrimp into 3 or 4 pieces.
- Add sliced green onion and diced celery to the shrimp.
- Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Mix with the shrimp, celery, and green onion.
- Chill well and keep cold until ready to serve.