Shrimp cocktail with Tabasco and horseradish
6 servings
95 minutes
Shrimp cocktail with Tabasco and horseradish is a passionate embodiment of Mexican cuisine, rich in fiery notes of Tabasco sauce and the spicy aroma of horseradish. This recipe originated as a bold experiment combining the freshness of seafood with the spicy strength of spices. Juicy royal shrimp cooked in a spicy broth with bay leaves and pepper gain tenderness and rich flavor. Their refreshing cold treatment in ice water makes the texture delicate, while the sauce is exquisitely spicy. The vibrant cocktail is served chilled, enjoying its contrast – refreshing and fiery at the same time. Perfect for festive gatherings or exotic treats among friends, it evokes admiration and awakens appetite for new gastronomic adventures.
1
Clean the shrimp and remove the intestinal vein, leaving the tails.
- King Prawns: 450 g
2
For the sauce, mix ketchup, 2 tablespoons of lemon juice, horseradish, Tabasco, half a teaspoon of salt, and ground black pepper.
- Ketchup: 1 glass
- Lemon juice: 3 tablespoons
- Grated horseradish: 2 tablespoons
- TABASCO®: 2 teaspoons
- Salt: 1.5 teaspoon
- Ground black pepper: 0.3 teaspoon
3
Pour water into a pot, add 1 teaspoon of lemon juice, salt, peppercorns, bay leaves, and seasoning. Place on the heat and boil for 2 minutes. Remove from heat and add the shrimp, covering with a lid. After 7 minutes, when the shrimp become firmer and turn pink, remove them and rinse with water. Then immediately place in ice water. Drain the water and chill the shrimp in the refrigerator for about an hour.
- Water: 4 glasss
- Lemon juice: 3 tablespoons
- Salt: 1.5 teaspoon
- Black peppercorns: 1 teaspoon
- Bay leaf: 2 pieces
- Seafood Spice Mix: 1 teaspoon
- King Prawns: 450 g
4
Serve on a plate with sauce.