Festive Shrimp Cocktail
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Festive Shrimp Cocktail

with Lemon and Horseradish Sauce

This party pleasing classic boasts all the traditional flavours from zippy horseradish to sweet ketchup and bright lemon juice. Paired with our juicy jumbo shrimp for a fun shareable appetizer!

Allergens:
Shrimp
•Sulphites
•Soy
•Egg
•Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

/ serving 4 people

570 g

Jumbo Shrimp

(Contains Shrimp)

2 tbsp

Creamy Horseradish Sauce

(Contains Sulphites, Soy, Egg, Mustard May contain Sesame, Fish, Wheat, Milk, Soy, Tree nuts, Mustard, Crustaceans, Sulphites, Gluten, Egg)

1 unit(s)

Lemon

6 tbsp

Ketchup

(May contain Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)

1 tbsp

Worcestershire Sauce

(May contain Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 tbsp

Chili-Garlic Sauce

(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)

Not included in your delivery

0.13 tsp

Salt*

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Nutrition Values

Calories160 kcal
Fat3 g
Saturated Fat0.5 g
Carbohydrate12 g
Sugar7 g
Dietary Fiber1 g
Protein20 g
Cholesterol180 mg
Sodium1570 mg
Trans Fat0 g
Potassium300 mg
Calcium100 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer
•Zester
•Medium Bowl
•Medium Pot
•Measuring Spoons
•Measuring Cups

Instructions

1
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Using a strainer, drain and rinse shrimp.
2
  • Add 6 cups water, garlic salt and 1 tsp salt to a medium pot. Cover and bring to a boil over high heat. Add shrimp to the boiling water. Cook until shrimp just turn pink, 1-2 min.** Using a clean strainer, drain shrimp, then run cold water over shrimp until cool. (TIP: Plunge shrimp into ice water for faster cooling.) Pat shrimp dry with paper towels.
  • Transfer shrimp to a medium bowl and set aside in the fridge to cool.
3
  • Meanwhile, combine ketchup, creamy horseradish sauce, chili-garlic sauce, lemon zest, 1 tsp Worcestershire sauce and lemon juice in a medium serving bowl. Season with salt to taste.
4
  • Place serving bowl in the middle of a large plate.
  • Remove shrimp from the fridge and hang around the rim of the serving bowl.
  • Chill until ready to serve.
  • Serve remaining lemon wedges on the side, if desired.