During the ’60s, shrimp cocktail was one of the most popular party foods around— and it’s still a crowd favorite. It’s the one appetizer that I serve for every special occasion.
—PEGGY ALLEN PASADENA, CA
PREP: 30 MIN. + CHILLING • MAKES: ABOUT 6 DOZEN (1 1/4 CUPS SAUCE)
3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
1. In a Dutch oven, combine the first eight ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, for 4-5 minutes or until the shrimp turn pink.
2. Drain shrimp and immediately rinse in cold water. Refrigerate for 2-3 hours or until cold. In a small bowl, combine the sauce ingredients. Refrigerate until serving.
3. Arrange shrimp on a serving platter; serve with sauce.