Cold Shrimp With Warm Cocktail Sauce

Name: Cold Shrimp With Warm Cocktail Sauce
Total time: 30 min
Yield: 10 servings
Ingredients: 3 pounds large shrimp, peeled and deveined if desired; 1 cup ketchup; 1 tablespoon vinegar; 3 tablespoons butter; 2 tablespoons horseradish, or to taste

By Mark Bittman

Total Time: 30 minutes
Rating: 4(53)
Comments: Read comments

Featured in: THE MINIMALIST; The Appetite Waits For No Bird

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:10 servings

3pounds large shrimp, peeled and deveined if desired
1cup ketchup
1tablespoon vinegar
3tablespoons butter
2tablespoons horseradish, or to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place the shrimp in a saucepan large enough to hold them comfortably. Add enough cold water to cover them. Turn the heat to high, and bring the water to a boil. Cover the saucepan, remove it from the heat and let the shrimp sit for 10 minutes. Drain the shrimp in a colander or through a sieve. Place in a large shallow bowl, and chill completely. (Or if you're in a hurry, you can just run the shrimp under cold running water to cool them off.)
Step 2
To make the sauce, combine the ketchup, the vinegar and the butter in a small saucepan. Mix them well.
Step 3
Cook the sauce over medium-low heat, stirring occasionally, until the butter is completely melted. (At this point, you can keep the sauce warm for more than an hour, but keep the heat under it as low as possible.) Add horseradish to taste.
Step 4
Serve the cold shrimp with the sauce, warm or cold.