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Steamed Shrimp with Classic Cocktail Sauce

Source of Recipe

From "The Ultimate Cook Book" by Bruce Weinstein


Recipe Introduction

"There's nothing better than this American favorite. Feel free to adjust the horseradish or hot sauce to your taste. For an elegant presentation, place the shrimp in martini glasses and top with this classic American sauce."

List of Ingredients

◦  1 cup ketchup
◦  ¼ cup prepared horseradish
◦  2 Tbsp lemon juice
◦  2 Tbsp chopped dill fronds
◦  1 Tbsp Worcestershire sauce
◦  A few dashes of hot red pepper sauce to taste
◦  1 pound medium shrimp (35 to 40 per pound), deveined but unpeeled



Recipe

Mix the ketchup, horseradish, lemon juice, dill, Worcestershire sauce, and hot red pepper sauce in a small nonreactive bowl. (The sauce can be made in advance and stored in the refrigerator for up to 3 days.)

Place the shrimp in the layers of a tiered bamboo steamer. Alternatively, use a conventional vegetable steamer. Fill a large pot - one whose width matches the bamboo steamer or that accommodates the vegetable steamer - with 2 inches of water. Bring to a boil over high heat.

Place the steamer or basket over the water and cook until the shrimp are pink and firm, about 5 minutes. Remove the shrimp immediately from the heat to stop their cooking. Be forewarned - they are very hot. Serve warm or chill first in an ice-water bath, then in the refrigerator, before serving with Classic Cocktail Sauce on the side.


Makes about 6 appetizer servings
(with 1½ cups sauce)