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How to serve shrimp cocktail on a bed of arugula lettuce.
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How to Serve Shrimp Cocktail and Shrimp Cocktail Sauce Recipe

The flavors of the peppery arugula tossed with lemon and olive oil are a wonderful partner for sweet shrimp.
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 38kcal

Ingredients

  • 1 1/2 pound Shrimp cooked, peeled, deveined, tails left on
  • For The Arugula Salad
  • 1 bunch Arugula 1 fist full
  • 1/4 cup olive oil good quality
  • 1/2 lemon for juice
  • Salt and Fresh Ground Pepper to taste
  • For the Cocktail Sauce
  • 1/2 Cup Catsup
  • 2 heaping teaspoons horseradish -- prepared or more to taste.
  • 1 Tablespoon Lemon juice
  • 1/2 teaspoon lemon peel grated
  • 1/4 Cup Snap-E-Tom Juice or Spicy V-8 or Clamato Juice
  • 1/4 teaspoon Worcestershire sauce
  • Pepper

Instructions

  • For the shrimp: In a pot of water, add several stalks of fresh parsley. Cut a lemon in half, squeeze the juice into the water and then add the lemons. Toss in one bay leaf and a small stalk of celery with leaves. Salt the water and bring to a boil. Simmer for about 5 minutes.
  • Turn up heat until boiling, add shrimp and boil until pink. That's 1 - 3 minutes depending on size of shrimp. With a slotted spoon, remove shrimp to a plate and pat dry. Cover and chill in the refrigerator for a couple of hours. Peel and devein.
  • For The Cocktail Sauce: Simply combine all ingredients into to small bowl and stir well to combine. Cover and refrigerate until ready to serve.
  • For The Arugula Salad Serving Base: In a large bowl, place 2 fist full of arugula. Drizzle the arugula with 1/4 cup of olive and juice of 1/2 lemon.Add salt and plenty of fresh ground black pepper.Using tongs toss the arugula to blend the oil, lemon juice and salt and pepper.
  • Arrange arugula salad on your favorite large serving platter.
  • Arrange cooked shrimp on the platter along with several wedges of lemon for garnish and squeezing.
  • Place bowl of shrimp cocktail sauce amongst the salad and shrimp.

Notes

This will serve 4 - 6 people as a light appetizer. Or a hearty dinner for two on the back deck. 
Since I've published this recipe, Snap-e-Tom juice has become almost impossible to find. Replace it with tomato juice with a splash of fish sauce.

Nutrition

Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 279mg | Potassium: 129mg | Fiber: 1g | Sugar: 7g | Vitamin A: 222IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 1mg