Ingredients

The following ingredients have 8 Servings
  • 1 cup ketchup
  • 1/4 cup prepared hot horseradish
  • 2 tbsp Worcestershire sauce
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp Tabasco
  • 2 tbsp apple sauce
  • 1 tsp lemon, zest
  • 2 lb jumbo shrimp, shells on
  • 1 lemon, halved
  • lemon wedges for serving

Instruction

  • At least two hours before you plan to serve the shrimp cocktail, poach the shrimp
  • Begin by preparing a poaching liquid
  • Fill a large pot—like a stock pot—with water
  • Squeeze the juice of the lemon halves into the water, and then add the lemon halves to the water as well
  • Bring the pot of water to a boil, and then turn the heat down so that the water is at a low simmer
  • Add the shrimp, cover the pot, and let them poach for about four minutes
  • Right at the four minute mark, check the shrimp for done-ness, and if they're bright pink and firm, immediately turn the heat off
  • Cover the pot again, and let it stand for about two minutes
  • Drain the shrimp
  • Once they've cooled enough for you to comfortably handle them, shell them and devein them
  • Chill for two hours before serving
  • In a small bowl mix together everything except the shrimp and lemon until cocktail sauce is smooth
  • Serve with steamed shrimp over ice with lemon wedges.