Boiled Shrimp with Funky Cocktail Sauce



Such a classic. But handle the shrimps properly and funk up that sauce and it evolves from an overused classic to a real bite delight.


To cook the shrimps, in a pot filled with water and boiling add:

1. Shrimps, preferably fresh, shelled and de-veined

and boil for about 3 minutes, depending on size and state. They will turn opaque and shrink upon cooking. Make sure you don't overcook and dry them.

For the sauce whisk together in a bowl (I give indicative quantities for a small portion):


2. Ketchup, 1/4 cup

3. Mayonnaise, 1/4 cup

4. Horseradish paste, 1 tsp

5. Lime juice, 1/2 tbsp

or play around with the relative quantities to your liking. add to taste:

Adjust seasoning (i.e add salt) and garnish with:

6. Sumac (a lemony, pungent spice used a lot in Middle Eastern cuisine)

7. Chives, chopped finely.

I like to serve this with a carrot slaw for a full meal.


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