Steakhouse Shrimp Cocktail

Serves 6

3 bay Leaves

2 lemons

2 packs of Contessa 26-30 uncooked Shrimp

1. Fill a large pot with water. Add the bay leaves and the juice form the two lemons and the lemons. Bring to a boil over high heat and reduce to medium heat and simmer for 30 minutes.
2. Add the shrimp to the simmering water. Bring to a boil and cook the shrimp for 3-4 minutes. Drain in a colanders and cover with crushed ice. Discard the lemon and bay leaves
3. Removed the shrimp for the ice and put into a container and chill in the refrigerator for 1 to two hours.
4. Serve the chilled shrimp with cocktail sauce

Cocktail Sauce

This is a really thick sauce that has the right kick for shrimp cocktail or even grilled shrimp

Makes 2 cups

3/4 cup prepared horseradish

One 12 ounce bottle Heinz Ketchup

¾ t Worcestershire sauce

¾ t lemon juice

Kosher salt and white pepper

1. In a mixing bowl, combine all the ingredients. Whisk until well blended.
2. Serve immediately or refrigerate for up to 5 days. For best flavour, let the sauce sit for at least 34 hours in the refrigerator.

Click here to download this recipe as a PDF file.