Go-To Recipes: Shrimp Cocktail, Two Ways

Ingredients

Boiled Shrimp

2 Pounds (12-15 Count) Shrimp

1 Celery Stalk Roughly Chopped

2 Unpeeled Carrots Roughly Chopped

1 Onion Roughly Chopped

10-15 Whole Black Peppercorns

1 Tablespoon Salt

1 Tablespoon Old Bay Seasoning

Roasted Shrimp

2 Pounds (12-15 Count) Shrimp

2 Tablespoons Olive Oil

1 Teaspoon Salt

1 Teaspoon Pepper

Cocktail Sauce

½ Cup Ketchup

½ Cup Chili Sauce or Sriracha

3 Tablespoons Fresh Horseradish

1 Tablespoon Fresh Lemon Juice

1 Teaspoon Worcestershire Sauce (or to taste)

1 Teaspoon Hot Sauce (or to taste)

½ Teaspoon Salt (or to taste)

½ Teaspoon Pepper (or to taste)

Directions

Boiled Shrimp

1.    Bring a large pot of water to a rolling boil.

2.   Add the celery, carrots, onion, peppercorns, salt, and old bay seasoning to the pot and stir.

3.   Once the old bay seasoning and salt are dissolved, add in the shrimp (make sure it is peeled and deveined).

4.   Let shrimp boil for 3 minutes (watch carefully). Once the shrimp turns pink remove from the water, spread on a plate and refrigerate to cool for ten minutes.

Roasted Shrimp

1.    Preheat oven to 400 degrees.

2.   Take a sheet pan and spray with non-stick spray(if needed).

3.   Add the shrimp to the sheet pan, season with the salt and pepper and coat with the olive oil.

4.   Toss the shrimp so that each is covered in the seasoning and oil mixture and spread evenly on the sheet pan.

5.   Put the shrimp in the oven and let roast for 10minutes (or until pink).

6.   Remove from the oven, spread on a plate and refrigerate for ten minutes so that the shrimp can cool.

Cocktail Sauce

1.    Add all the ingredients to a mixing bowl and stir until smooth, then add to a serving bowl.

For both versions, add shrimp to a platter, place the bowl filled with cocktail sauce in the center and serve.