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Warm Shrimp Cocktail with Horseradish Sauce Recipe Video
|Black tiger shrimp||2 Pound, cleaned and deveined (shell is retained)|
|Water||4 Cup (64 tbs) (for the brine)|
|Salt||3⁄4 Cup (12 tbs) (Soaked in brine and brine discarded & Seasoning)|
|Sugar||1 Cup (16 tbs) (for the brine)|
|Ice cube||6 Cup (96 tbs) (for the brine)|
|Butter||1 Tablespoon (for basting the shrimps)|
|Ketchup||1 Cup (16 tbs) (for the cocktail sauce)|
|Worcestershire sauce||1 Teaspoon (for the cocktail sauce)|
|Horseradish sauce||2 Tablespoon (for the cocktail sauce)|
|Lemon juice||1 Tablespoon (for the cocktail sauce)|
|Black pepper||2 Teaspoon (to taste)|
|Minced parsley||1 Tablespoon (for garnish)|
|Sliced into thin discs||1 Large (for garnish)|
Calories 496 Calories from Fat 50
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 268.1 mg
Sodium 1690 mg70.4%
Total Carbohydrates 69 g23.1%
Dietary Fiber 0.8 g3.2%
Sugars 65.1 g
Protein 44 g88.9%
Vitamin A 8.4% Vitamin C 19%
Calcium 31.9% Iron 5.7%
*Based on a 2000 Calorie diet
Things You Will NeedSalt - 1/4 cup for brine
1.In a large glass bowl, prepare the brine by pouring water, ice cubes, ¼ cup salt and sugar.
2.Add the shrimp to it and let it rest for 45 minutes.
3.Drain the water.
4.Heat a grill and place the shrimps on it and cook for about 3 minutes on each side.
5.Keep on basting with room temperature butter within frequent intervals.
6.Sprinkle freshly ground black pepper on the shrimp.
7.In a bowl, add the ketchup, Worcestershire sauce and the horseradish sauce.
8.Squeeze in the lemon.
9.Season with salt and pepper to taste.
10.Whisk well to get everything incorporated. Pour in a bowl.
11.On a plate, place the bowl of sauce in the middle. Take the grilled shrimp and place all around the bowl and sprinkle with minced parsley. Place the thinly sliced lemon on top and serve right away.