Steamed Shrimp Cocktail with Homemade Cocktails Sauces

Is a frozen ring of shrimp with packaged cocktail sauce your idea of a fancy appetizer? You can do better than that, especially when it is so easy is to make your own steamed shrimp cocktail and homemade sauces. Steaming the shrimp instead of boiling it will make them tender, juicy and delicious.

=== 🍽🍸🥩 RECIPE ===
— Equipment:
Steamer Pot

— Cocktail Sauce:
1/2 cup ketchup (140 g)
2 tablespoons prepared horseradish (32 g)
Couple dashes of Worcestershire sauce
Juice of one lemon

Stir to combine, cover and chill

— Lemon Soy Aioli
3/4 cup mayonnaise (172 g)
1 1/2 teaspoon soy sauce (7 ml)
Zest and juice of one lemon
Couple dashes of hot sauce (optional, I didn’t use it during filming)

Stir to combine, cover and chill

Steamed Shrimp: (serves 4)
24 shrimp (sized 16-20) deveined with shells
2 cups water (473 ml)
1/2 cup red wine vinegar (118 ml)
3 tablespoons Old Bay seasoning (or other seafood/crab boil spices)

Prep the shrimp by peeling the shells, leaving the tail in intact

Combine water, vinegar and Old Bay in the steamer. Bring to a boil. Add shrimp to steamer basket and cook until just done, 4 to 6 minutes. Shrimp should be just slightly pink. It is very important to not overcook the shrimp. Remove to a large bowl and allow to cool. Cover and chill.

To serve:
In a small bowl or martini glass, add some greens like Spring mix or lettuce. Place a dollop of the sauce in the center. Hang the shrimp around the rim of the bowl. If doing individual servings, divide shrimp evenly, six shrimp per person.

Stainless Steel Stack and Steam Pot Set –
OLD BAY Seafood Seasoning –

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