Shrimp Cocktail with Jalapeño Onion Sauce
This spicy appetizer is always a hit at get-togethers and loved by both kids and grown-ups alike. Make sure to keep the shrimp chilled on a bed of crushed ice as it's being nibbled on by your guests.
PREP TIME: 10 minutes
COOK TIME: 5 minutes
For the shrimp:
2 pounds ice
6 cups water
2 tablespoons kosher salt
2 tablespoons granulated sugar
1/2 small onion, peeled and halved
1 small bunch parsley, divided
2 lemons, divided
2 pounds shrimp, peeled and deveined (with tails left on)
For the cocktail sauce:
1/2 cup tomato ketchup
1/2 cup chili sauce
1/4 cup red onion, grated
1/2 fresh jalapeño, seeded and minced
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
Make the cocktail sauce: Add all ingredients to a nonreactive bowl; stir to combine. Cover and chill for at least 2 hours before serving.
Make the shrimp: Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges and set aside.
In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot.
Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon and transfer to the bowl of ice water to stop the cooking process.
To serve, arrange shrimp on a platter lined with crushed ice and serve cocktail sauce on the side.