Shrimp Cocktail in Shot Glasses

INGREDIENTS:

Shrimp Boil Broth

• 1 pound medium raw shrimp in the shell (rinsed)

• Pot of cold water

• 6 segments of garlic (peeled)

• 4 sprigs fresh thyme

• 2 Tbsp seafood boil seasoning

• 2 medium carrots (cut into chunks)

• 2 bay leaves

• 2 stalks celery

• 1 large onion (quartered)

Cocktail Sauce

• 1 cup ketchup

• 1 small lemon (juiced)

• 4 tsp prepared “hot” horseradish (to taste)

• 1 tsp Worcestershire Sauce

• dash or two of favorite hot sauce

DIRECTIONS: 

1. Put the water, carrot, celery, onion, garlic, lemon, thyme, bay leaves and seafood boil in a pot

2. Bring water and above ingredients to a boil over high heat, then lower the heat to a simmer about 30 minutes.

3. Add the shrimp into the liquid and turn off the heat, stirring occasionally until the shrimp turns pink (2 minutes)

4. Remove shrimp, drain and cool to room temperature

5. Peel the shrimp and remove the sand vein that runs along the back of the shrimp, leaving the tail on and refrigerate until ready to place in the cocktail glasses (To remove the vein, slice the back of the shrimp down to the vein, and with the point of the knife place under the vein and remove)

6. In a medium mixing bowl, combine the cocktail sauce ingredients, stir and refrigerate

7. Fill each shot glass half way with cocktail sauce and one shrimp. Place a sprig of dill to garnish

Things you'll need for this recipe...