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Shrimp Cocktail Recipe

Killer App: Grilled Shrimp Cocktail

Classic shrimp cocktail is one of the world's greatest appetizers. The traditional recipe involves boiled shrimp, but during the Summer, why not use the grill to impart a smoky flavor on the shellfish? That's what this incredible recipe does! The shrimp are seasoned lightly with smoked Spanish paprika before being charred on the grill. Chili sauce and horseradish are combined with seasonings and finely chopped celery for a quick and easy but super flavorful and almost spicy cocktail sauce. When I served these plump, succulent shrimp, they were gone in five minutes. I recommend making a double batch! Get the uncomplicated recipe now.

Grilled Shrimp Cocktail

Grilled Shrimp Cocktail

Shrimp Cocktail Recipe 2011-06-22 09:13:25

Ingredients

2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice, about 1/2 lemon
1 tablespoon hot sauce, eyeball it
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 rib celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
Salt
1 teaspoon smoked sweet paprika
A small handful parsley, finely chopped

Directions

  1. Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
  2. Heat a grill pan or grill to medium-high.
  3. Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika.
  4. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes.
  5. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

Serves 4.


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Join The Conversation
fuzzles fuzzles 4 years
Yes, please!
lemuse20 lemuse20 4 years
I didn't know you get eat shrimp cocktail unchilled?! I hate cold shrimp... now this I want to try.
bluebellknoll bluebellknoll 4 years
I wish I could still eat shrimp. :(
Susannah-Chen Susannah-Chen 4 years
Looks amazing -- thanks for the recipe!
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