Prawn
Iron Chef Spicy Shrimp Cocktail
The sauce is really bangin'
Ingredients:
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 pound (16/20) shrimp, head-on if possible, thawed if frozen, peeled and deveined with tails on
- lemon wedges, for garnish
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon thai sweet chile sauce
- 1/2 teaspoon worcestershire sauce
- dash of hot sauce, such as tabasco
Directions:
- For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels.
- For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, chile sauce, Worcestershire sauce and hot sauce.
- Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving.
- Serve the shrimp with the cocktail sauce and lemon wedges.