Shrimp with cocktail sauce is super simple to make. This can be made a day in advance if you won’t be tempted to eat the shrimp before you need to serve them…which has happened here!
1-2 lbs large shrimp-headed with shells on
Cold water-fill large pot 1/2 way
1-12 oz. lager beer-I use Omission which is gluten free (or 16 oz of a dry white wine)
1 bay leaf
generous pinch of salt
Fill a large pot 1/2 way with water. Add the beer (or white wine), lemon, bay leaf, salt and bring to a boil. Add shrimp and cook until opaque 3-5 minutes. You can pull one out and test it for doneness at 3.5 minutes. When done pour shrimp in a colander and run under cold water to stop the cooking process. Peel, devein, rinse and lay in a glass dish (with a fitted lid) in single layers with flour sack towels or paper towels in-between (start with a towel on the bottom) as this absorbs any excess water, seal with the lid and refrigerate until ready to serve. The shrimp are best when chilled.
1 bottle- Heinz Chili Sauce
1/4 cup-prepared horseradish (we use more because we like it hot)
1-2 tsp fresh lemon juice
In a bowl, stir together chili sauce, 1/4-1/2 cup horseradish and lemon juice. Cover and refrigerate until ready to serve.