Shrimp with Homemade Roasted Red Pepper Cocktail Sauce
Ingredients
For the Shrimp:
- 1 pound raw shrimp, thawed or frozen, with shells on (any size)
For the Sauce:
- 1 (7-ounce) jar roasted red bell peppers, drained
- 2 teaspoons drained bottled horseradish
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
Cook the Shrimp:
In a large pot, bring 3 inches of cold water to a boil.
Add the shrimp, cover the pot, and cook over high heat, stirring occasionally. Cook small shrimp for about 1 minute and jumbo shrimp for up to 6 minutes. The shrimp are done when they curl and turn pink.
Immediately rinse the shrimp under cold water to stop the cooking process, then peel the shrimp.
Prepare the Sauce:
In a blender, combine the drained roasted red bell peppers, horseradish, mayonnaise, Worcestershire sauce, Old Bay Seasoning, and lemon juice. Puree until smooth.
Taste the sauce and season with salt and freshly ground black pepper as needed.
Serve:
Arrange the cooked, chilled shrimp on a platter.
Serve with the homemade roasted red pepper sauce on the side for dipping.
Storage:
Store any leftover sauce covered in the refrigerator for up to 5 days.
Cooked shrimp can be refrigerated for up to 2 days, but avoid reheating unless added to a hot sauce.
