Spicy Shrimp Cocktail

The earliest mention of seafood cocktails in America is from the late 19th century. Especially popular during prohibition to replace the spirits that were missing during that the darkest hour of our American history! Earliest concoctions would typically include oysters and it was down south in the bayou that shrimp were more plentiful that we see the inclusion of the briny sea creatures included in the mix. The recipe below is my take on a classic. I tend to like things spicy so if you prefer less so cut down on the hot sauce and chili paste.

1 pound 31 to 40 count shrimp poached for three minutes chicken broth with shells on (I think the smaller shrimp work best for this recipe as they tend to be sweeter than the larger shrimp). Let cool in broth and remove shrimp from broth and remove shells. Even though the shrimp are small for this application chop shrimp in half or thirds. Also the broth you now have is very flavorful. Freeze for future application such as sopa de Lima!

1/4 cup ketchup

1/5 cup Heinz Chili Sauce

1 tablespoon prepared horseradish

1/2 red onion (small dice)

1 rib celery (small dice)

teaspoon chili paste (sambal olek is my favorite)

Hot sauce to taste

salt and pepper to taste

juice of half a lime

Cilantro (chopped)

Mix all ingredients add shrimp leaving some cilantro aside for garnishing. Let flavors marry in fridge for 30 minutes to one hour. Serve in small glasses with spoon top with cilantro leaves.