tsp wasabi powder (or 3 tsp prepared horseradish)
lb. medium-large shrimp
Mix together all sauce ingredients (everything but shrimp). Set aside.
Peel and devein shrimp, if necessary, leaving tails on for presentation. Cook shrimp by dunking in boiling water for 4 or 5 minutes, until pink, then remove to a bowl of ice to halt the cooking (or else they'll continue to cook and get tough).
Serve cooked shrimp on a platter with a small bowl of the sauce in the center for dipping.
More About This Recipe
- We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.
Today's twist: Voodoolily's Sriracha Shrimp Cocktail Recipe, a version of Betty's classic Shrimp Cocktail.
When I was a kid, shrimp cocktail was something fancy for special occasions. The kids didn't even get to have any…it was just for the grown-ups. My grandma always made the cocktail sauce from scratch, using her beat-up old Betty Crocker cookbook recipe (ketchup, prepared horseradish, Worcestershire and a few drops of Tabasco).
When I was a grown-up throwing my first dinner party, at the last minute I wanted to add a first course. I had a bag of cooked shrimp in my freezer, and some ketchup, but no horseradish. I did, however, have a bottle of sriracha hot sauce, soy sauce and a lime. Now when I make shrimp cocktail, I make it this way on purpose, adding a little sriracha for a tongue-spank, plus wasabi for that horseradish nose-burn.
This grown-up appetizer is easy enough that kids could make it: Just boil the shrimp and chill, then mix together the sauce ingredients. But don't tell the kiddos this -- they might want some.
More Heirloom Recipes on Our Site!
Check out twists from other Tablespoon bloggers as we celebrate the new Betty Crocker Cookbook all week long:
Patty Melt Sliders
Savory Baked Brie
Teriyaki Chex Mix
Do you have your own twist on this classic? Please share!