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Here is a delicious and simple shrimp cocktail recipe that takes little to no effort to prepare. After trying it, you may wonder why you would ever buy packaged or frozen shrimp cocktail again. We used large shrimp (21-26 shrimp per pound), deveined, with shell on. We have made this recipe several ways, and the taste does not change if you cook with the shell off; however, since the completely peeled shrimp is cooks more quickly, you have to cook it about 1-2 minute less.
Low Calorie Shrimp Cocktail (269 calories per serving)
For the shrimp:
Large shrimp, deveined, 2 lb
|Water, 4 cups|
|Salt, 2 tbsp|
|Lemon juice, ½ lemon (2 tbsp)|
|Lemon peel, from 1 lemon|
|Thyme, 8-10 sprigs or 1 tsp|
|Black peppercorn, whole, 2 tsp|
|Bay leaves, 3-4 whole leaves|
|Celery seed, ½ tsp|
|Ice, 1 pitcher (½ gallon)|
For the cocktail sauce:
|Ketchup, ½ cup||
30 g carbs
|Horseradish sauce, 2 tbsp|
|Worcestershire sauce, ½ tsp|
|Lemon juice, ½ tsp|
|Old Bay seasoning**, a dash (1/8 tsp)|
|Cayenne pepper, sprinkle as needed|
|RECIPE SERVES 4||269 calories||
8 g carbs
Old Bay seasoning can be substituted by mixing equal portions of celery salt, paprika, black pepper, and cayenne pepper.
1. In a large pot, pour 4 cups of water and add 2 tbsp salt, 2 tbsp lemon juice, lemon peel, thyme, black peppercorn, bay leaves, celery seed. Turn the heat to high or medium high.
2. In about 4-5 minutes when the water reaches a gentle boil, add the shrimp and stir every 45-60 seconds, submerging the shrimp. After 3-5 minutes when the water almost begins to boil with small bubbles rising, all of the shrimp should be a light pink. Stir again. Turn off the heat when you see a couple of bubbles rising, before the water boils. Cover the pot and let sit for 5-6 minutes.
3. Prepare the cocktail sauce by combining the ketchup, horseradish sauce, Worcestershire sauce, lemon juice, Old Bay seasoning, & Cayenne pepper. Mix evenly and place in the fridge for serving later.
4. The shrimp should be thoroughly cooked by now. You may try one to test. The next step is to add in the 1/2 gallon of ice to the shrimp, stir. Cover with a lid for another 4-5 minutes.
5. Have a large colander ready in the sink. Pour the ice and shrimp into the colander to strain.
6. If you cooked deveined, shell-on shrimp, you will need some time to peel them, leaving the tail behind. Peeling the shrimp should take around 6-10 minutes.
7. Serve immediately with cocktail sauce, or refrigerate and serve within 3-5 days.
This recipe serves 4, but we won’t say anything if it all goes to one person. Happy Thanksgiving!