Las Vegas Shrimp Cocktail
Chilled jumbo shrimp served in a tall glass with tangy horseradish cocktail sauce, once famous as a loss-leader served for pennies in casino coffee shops. It remains a symbol of old Las Vegas hospitality.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Stockpot
- •Parfait or sundae glasses
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 2
- carbs
- 10
- protein
- 22
- calories
- 180
Instructions
- 1
Put the sliced lemon into a pot of water on the stovetop. Bring the water to a boil.
- 2
Add the shrimp. Cook gently for 2-3 minutes until they turn pink and are just cooked through.
- 3
Drain the shrimp and drop them into a bowl of ice water. Chill in the refrigerator for at least 1 hour.
- 4
Stir together the ketchup, horseradish, lemon juice, Worcestershire, and hot sauce to make the cocktail sauce.
- 5
Spoon the cocktail sauce into the bottom of chilled glasses.
- 6
Hang the shrimp by their tails over the rim of each glass around the sauce.
- 7
Serve right away with fresh lemon wedges.
Chef's tips
Chill your glasses in the freezer beforehand. Keep the shrimp ice-cold until right before you serve.
Storage
Refrigerate cooked shrimp and sauce separately up to 2 days.
Reheating
Serve cold; not reheated.
Common mistakes to avoid
- •Cooking the shrimp too long until they become tough and rubbery
- •Serving the dish warm instead of thoroughly chilled
Serving suggestions
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