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Festive Shrimp Cocktail
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Festive Shrimp Cocktail

Festive Shrimp Cocktail

Serves 4 | 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, it's a fun shareable appetizer!

Allergens:
Shrimp/Crevettes
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
DifficultyMedium

Ingredients

/ serving 4 people

570 g

Jumbo Shrimp

(Contains Shrimp/Crevettes)

2 tbsp

Creamy Horseradish Sauce

(Contains Egg, Mustard)

1 piece

Lemon

6 tbsp

Ketchup

1 tsp

Worcestershire Sauce

1 tsp

Garlic Salt

1 tbsp

Chili-Garlic Sauce

Not included in your delivery

0.13 tsp

Salt*

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Nutrition Values

Calories170 kcal
Fat4 g
Saturated Fat0.5 g
Carbohydrate12 g
Sugar7 g
Dietary Fiber1 g
Protein20 g
Cholesterol185 mg
Sodium1500 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 Pot
Medium Bowl
Measuring Cups
Measuring Spoons

Instructions

Prep
1

Before starting, wash and dry all produce. • Zest, then juice half the lemon. Cut remaining lemon into wedges. • Using a strainer, drain and rinse shrimp.

Poach and chill 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.

Make cocktail sauce
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.

Finish and serve
4

• Place serving bowl in the middle of a large plate. • Remove shrimp from the fridge and arrange around the serving bowl. • Chill until ready to serve. • Serve remaining lemon wedges on the side, if desired.

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