This shrimp appetizer recipe is called the Shrimp Cocktail Platter for its' crowd-serving presentation. No need to make individual cocktails for your guests. The easy, zippy Shrimp Cocktail Sauce completes the combo.
Hosting a large reception or other sit-down dinner? Check out the "Shrimp Cocktail for 50 or More" serving tips.
2 lbs (or more) large shrimp, peeled and deveined
2 quarts salted water
Cocktail Sauce (recipe below)
Place shrimp in boiling salted water. Cook just until pink, about 3 to 5 minutes. Drain and chill.
Arrange chilled shrimp on a bed of lettuce leaves. Serve with lemon wedges and cocktail sauce, recipe below.
Presentation Tip: Tie a blanched chive around some or all of the shrimp and arrange them attractively on a platter.
Shrimp Cocktail Sauce Recipe
Combine 1-1/4 cups catsup, 4 tablespoons lemon juice, horseradish to taste, 1/2 teaspoon celery salt, and a pinch of salt. Serve chilled. Makes enough to dip about 5 pounds of shrimp.Note:
I've revamped this recipe to "horseradish to taste"
since I recently purchased some horseradish that is hotter than wasabi.
Add a little at a time, until the kick is just right.
Here's a simple way to serve Shrimp Cocktail to a sit-down dinner crowd, without having to hang shrimp off the side of a parfait dish and waste gobs of cocktail sauce:
Using small appetizer plates, place 1 lettuce leaf on each plate with a scant tablespoon of cocktail sauce in the center. Arrange 2 or 3 large shrimp on top of the sauce.
For 50 guests you'll need about 6 pounds of shelled, deveined shrimp, about 2 ounces per guest. Double the cocktail sauce recipe above.Shrimp Cocktail for 100:
Keep doubling; 12 pounds of shrimp, 4 times the cocktail sauce.