American · Lunch
Vegas shrimp cocktail
Chilled poached shrimp piled into a stemmed glass over a Vegas-style horseradish-forward cocktail sauce, the casino buffet classic. The shrimp are boiled quickly in seasoned water then ice-shocked, keeping them snappy and cold under a sharp, tomato-based sauce with lemon and hot sauce.
$6
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
215Calories
22.3gProtein
3.9gFat
19.8gCarbs
12.9gSugar
1.7gFiber
1057mgSodium
277mgChol
0.7gSat Fat
480mgPotassium
90mgCalcium
1.9mgIron
1.6mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
herb-salt
all-time-classics
quick-lunch
low-calorie
Instructions
1
Prep
Bring a small pot of water to a boil over high heat, season with salt, and set a bowl of ice water alongside.
2
Poach
Drop the shrimp into boiling water and cook 2 minutes over high heat until pink and curled, then drain immediately.
3
Chill
Plunge the shrimp into ice water for 2 minutes to stop cooking and firm them, then refrigerate covered for 30 minutes.
4
Plate
Whisk ketchup, horseradish, lemon juice and hot sauce together, dice the celery stalk finely, stir it into the sauce, spoon sauce into a stemmed glass, arrange shrimp around the rim, and serve with lemon wedges and saltine crackers.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g large shrimp, peeled and deveined, tails on
- 1/2 cup120ml ketchup
- 4 tsp4 tsp horseradish-fresh
- 2 tsp2 tsp lemon-juice
- 1 tsp1 tsp hot-sauce
- 22 small celery stalk
- 11 lemon, cut into wedges
- 88 saltine crackers, to serve
- a pinch of salt
