Toss that store-bought sauce, and whip up your own cocktail sauce—our DIY cocktail sauce has less sodium and sugar. Buy some fresh shrimp from your local market, and you’ve got an instant party-pleaser.
Calories: 800; carbs: 31g; protein: 171g; fat: 0g
Makes 6 servings
- For the sauce:
- 1⁄4 cup red onion, diced
- 2 Tbsp horseradish
- 1⁄2 cup low-sugar ketchup
- 1 Tbsp fresh lemon juice
- 1⁄2 tsp kosher salt
- 1⁄4 tsp black pepper
- For the shrimp:
- 1 lemon, halved
- 1 onion, quartered
- 10 whole black peppercorns
- 1 bay leaf
- 2 Tbsp kosher salt
- 2 lb large, uncooked, unpeeled shrimp
How to make it
Mix sauce ingredients in a bowl, and refrigerate. Next, add shrimp and cook for 2–3 minutes.
To prepare shrimp, fill a large pot with water, squeeze and add the lemon.
Throw in the onion, peppercorns, bay leaf, and salt.
Bring to a boil and then reduce to medium heat. Let simmer 5 minutes.
Add shrimp, and cook for 2–3 minutes.
Drain, and transfer shrimp to a bowl of ice water. Let cool, and then drain again.
Peel the shrimp, leaving the tails intact, cover, and chill. Serve with sauce.