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Recipe Detail Page
Shrimp Cocktail with Spicy Caesar Sauce
Holiday 2014
The preparation of this dish can be simplified even further by purchasing ready-cooked shrimp and thawing it in the refrigerator the day before using. The sauce can also be made up to three days ahead of time.
Serves 4
SAUCE
¼ cup (60 mL) ketchup
1 tbsp (15 mL) prepared horseradish (creamy style )
1 tsp (5 mL) Worcestershire sauce
1 tbsp (15 mL) vodka
A few dashes of your favourite hot sauce, or to taste
¼ tsp (1 mL) celery salt
¼ cup (60 mL) celery salt
Small lemon wedges for garnish
1 lb (500 g) jumbo shrimp, cooked, peeled (with tails left on) and chilled (jumbo refers to size 21/30 which means 21 to 30 shrimps in a pound)
Celery sticks for garnish
Green olives for garnish
1 Make the dip by stirring together the ketchup, prepared horseradish, Worcestershire sauce, vodka, hot sauce and 1/4 tsp (1 mL) celery salt; set aside.
2 Place the ¼ cup (60 mL) celery salt in a small saucer. Moisten the rims of the serving bowls or glasses with a small wedge of lemon. Dip the edges of the glass into the salt to coat the rims.
3 Carefully divide the dip between the 4 bowls or glasses; do not disturb the celery salt on the rims. Hang 5 shrimps off the edge of each and garnish with a celery spear and a toothpick skewered with a lemon wedge and olive. Serve chilled.
Serves 4
