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montefin's Brand-Name Shrimp Cocktail Recipe

"Senhor Monteee! You make me blush like a shrimp." -- Esmeralda, 2003

montefin's Brand Name Shrimp Cocktail Recipe

Serves 2.


  • 16 Large or 12 Jumbo -Shrimp, cooked, shelled (except for their tails), deveined and icily chilled
  • 1 Bowl - Ice Water to quick chill cooked shrimp
  • 2 Tsps - Chilled shrimp cooking liquid
  • 1 Cup - Ketchup, I prefer Heinz 57
  • 2 Tbls - Silver Spring® Prepared Hoseradish, chilled
  • 3 Tbls - Snow's® All Natural Clam Juice, or use fresh if available but be sure it's chilled
  • 2 Tsps - Allen's Pure Malt Vinegar, a Canadian brand I've come to love, chilled
  • 1/4 Tsp - White Pepper
  • 1 Tbls - Flax Seed Oil, yes it's expensive and you have to keep it refrigerated, but it has a unique flavor and lots of good-for-you Omega-3 fatty acid
  • 4 to 6 Dashes - McIllhenny's Tabasco Sauce®, chilled
  • Juice of 1/2 of a cold lime, use Key or Mexican seeded limes, known as the "aromatic" or "bartender's" lime, if you can get them. Split the remaining half to serve in each cocktail as pictured

Feel free to , so you can easily return whenever you want to make this.

Boil the Shrimp until red but still limp, about 5 minutes, reserving and chilling 2 tablespoons of cooking liquid. Immediately immerse cooked shrimp in Ice Water, then tug off the shells leaving the tails on. Remove the sand vein running down the back of each shrimp with a sharp knife or shrimp tool. Return to ice water and refrigerate while making the cocktail sauce.

All sauce ingredients should be very cold. In a chilled glass, ceramic or stainless steel bowl, mix Horseradish, Shrimp cooking liquid, Clam Juice, Ketchup, White Pepper, Malt Vinegar, Flax Seed Oil, Tabasco Sauce and Lime Juice thoroughly.

Pour 1/2 of the sauce into each of two small, chilled serving bowls. Cover with plastic wrap and refrigerate. When ready to serve, shake water from the shrimp and arrange 1/2 the shrimp in each bowl as shown. Add a wedge of lime to each and serve.

Only about 5 Carbohydrate grams per serving,
unless you scoop up every last blessed trace of the spirited red cocktail sauce with your fingers as I do.

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