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.


  • Shrimps, preferably fresh, shelled and de-veined

Cook in boiling water for about 2 minutes, depending on size and state. They will turn opaque and shrink upon cooking. Make sure you don't overcook them.

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


  • Ketchup, 1/4 cup

  • Mayonnaise, 1/4 cup

  • Horseradish paste, 1 tsp

  • Lime juice, 1/2 tbsp

or play around with the relative quantities to your liking. Adjust seasoning (salt levels) and garnish with:

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

  • Chives, chopped finely.

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