Cocktail Shrimp with Homemade Cocktail Sauce

I know a lot of folks shy away from preparing seafood at home. Seafood is so expensive to eat at a restaurant and one of the easiest things to prepare at home. I know this is ridiculously easy, but for those folks who have never attempted to make their own it may enlighten them as to just how easy it really is!

For the Shrimp

About 1 pound of shrimp

Old Bay Seasoning

Beer (optional)

Peel and de-vein the shrimp, I like to leave the last section which is attached to the tail for a prettier presentation and to provide a little 'handle' for picking up the shrimp with your fingers and dipping it in the cocktail sauce. You may remove the tail if you prefer.

Put enough water in a pot to cover the shrimp, you may add about 1/2 can of beer if you like. Dump in a little old bay seasoning and bring the mixture to a rolling boil.

Dump in the cleaned and de-veined shrimp and stir them around a little.

Stay close, they don't take long, in as little as 2 - 3 minutes the shrimp should turn a beautiful pink, remove them from the stove and drain the water, the shrimp will continue to cook.

When they've cooled a little put them in the refrigerator to chill.

In the meantime make your cocktail sauce. I don't have any measurements for you because I dump it all in a bowl, stir it and then taste it and adjust the ingredients as needed. Ingredients include

Ketchup

Horseradish

Red Pepper Flakes

Lemon or Lime juice

Onion powder

Tabasco (or your favorite pepper sauce)

Mix all the ingredients together and allow to chill. The sauce is best when its chilled for a couple of hours so that the flavors have time to meld together.

Arrange the shrimp on a plate with garnish or hang them around the edges of a champagne glass if you'd rather. Serve.

Enjoy!