Shrimp Cocktail
NOTE: We prefer
cocktail sauce that starts with ketchup rather than bottled chili
sauce, which is generally too vinegary. The cocktail sauce benefits
from a variety of heat sources, none of which overpowers the
others. For best flavor, use horseradish from a fresh bottle and
mild chili powder. Serves four as an
appetizer.
1 cup ketchup
21/2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ancho or other mild chili powder
Pinch cayenne
1 tablespoon lemon juice
Crushed ice
1 recipe Herb-Poached Shrimp, chilled
INSTRUCTIONS:
1. Stir all ingredients except ice and shrimp together in small bowl. Adjust seasonings.
2. Fill four goblets with crushed ice. Arrange shrimp over ice, with tails hanging over sides of goblets. Serve immediately with cocktail sauce.