recipes barefoot contessa

Shrimp with Cocktail Sauce (Serves 6)

Copyright 2004, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
½ cup Heinz chili sauce
½ cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
½ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce

Cut the lemon in half and add 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. Keep cold until ready to serve.

For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco sauce. Serve with the shrimp.