This amazing shrimp cocktail will definitely impress your family and friends this summer, when you whip up a batch at your back yard bbq.
Total Time
15min
5.0
1 Rating
Author: CaribbeanPot
Servings:
4
Ingredients
•
1
Tbsp
Horseradish
, grated, peeled
•
1
Small
Avocado
, cubed
•
1 1/2
Tomatoes
, diced
•
1
bunch
Scallions
, finely chopped
•
1
clove
Garlic
, crushed
•
1
Shallot
, diced
•
3/4
cup
Cucumbers
, diced
•
1/3
cup
Celery
, diced
•
1
tsp
Worcestershire Sauce
•
1
cup
Ketchup
•
3
sprigs
Fresh Thyme Leaves
, finely chopped
(optional)
•
1
Tbsp
Fresh Cilantro
, finely chopped
•
1
tsp
Brown Sugar
or Sugar
•
1/4
tsp
Salt
•
1/4
tsp
Finely Ground Black Pepper
•
1
Lemon
, juiced
•
1/2
Lime
, juiced
•
1
tsp
Tabasco® Original Red Pepper Sauce
•
12
oz
Peeled Prawns
, cooked, deveined
Cooking Instructions
1.
Peel and grate the Horseradish (1 Tbsp) into a large bowl.
2.
In the same large bowl, add Avocado (1), Tomatoes (1 1/2), Scallions (1 bunch), Garlic (1 clove), Shallot (1), Cucumbers (3/4 cup), Celery (1/3 cup), Worcestershire Sauce (1 tsp), Ketchup (1 cup), Fresh Thyme Leaves (3 sprigs), Fresh Cilantro (1 Tbsp), Brown Sugar (1 tsp), Salt (1/4 tsp), and Finely Ground Black Pepper (1/4 tsp).
3.
Add the juice of the Lemon (1) and Lime (1/2), then add Tabasco® Original Red Pepper Sauce (1 tsp).
4.
Stir well and chill for 1-2 hours. Taste after it has been chilled to see if you need to add more salt to your liking.
5.
For a quick fix, use the frozen (cooked) Peeled Prawns (12 oz) you can get at the grocery stores. Thaw, rinse with cool water and pat dry with paper towels.
6.
To serve, put the cocktail sauce in the shooter glasses and place a shrimp in each glass. You can also pour the cocktail sauce in a big martini glass and arrange the shrimps on the side of the glass.
Nutrition Per Serving
CALORIES
267
FAT
9.1 g
PROTEIN
19.3 g
CARBS
30.2 g
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