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Grilled Old Bay Shrimp with Lemony Horseradish Cocktail Sauce

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Serves six as a starter.

Yields 2-1⁄2 cups sauce.

Old Bay seasoning is a spice mix sold in grocery stores (look for the bright yellow tin). Serve these addictive shrimp with cold beer or sweet iced tea. Spread the shrimp out on newspapers and invite your guests to “peel and eat.”

For the sauce:
  • 2 cups tomato ketchup
  • Grated zest of 2 small lemons
  • Juice of both lemons (about 5 Tbs.)
  • 4 heaping Tbs. prepared horseradish; more to taste
  • 8 shakes Tabasco or other hot sauce; more to taste
  • 1/2 tsp. sea salt or kosher salt
  • Freshly ground pepper (optional)
For the shrimp:
  • 2 lb. jumbo shrimp in the shell (24 to 30), thawed completely if frozen and blotted dry
  • 1/4 cup vegetable or olive oil
  • 2 Tbs. Old Bay seasoning
  • 1/2 cup salted butter, melted (optional)

In a medium bowl, combine the ketchup, lemon zest and juice, horseradish, Tabasco, salt, and pepper, if using. Taste and adjust the seasonings, adding more horseradish if you like. Refrigerate if not using right away.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. (If using charcoal, be sure the grate is hot, too.) Just before cooking, toss the shrimp in the oil to coat, sprinkle with the Old Bay, and toss to coat evenly (I like to do this in a zip-top bag).

Put the shrimp on the grate directly over the heat and cook for 6 to 7 minutes, turning once halfway through. The shrimp are done when the shells are bright pink and the meat is opaque. Pile the shrimp on newspapers to peel and serve with the cocktail sauce, melted butter (if using), and lots of paper towels.

Make Ahead Tips

The cocktail sauce will keep for a week, refrigerated.

nutrition information (per serving):
Size : with 2 Tbs. sauce without Butter; Calories (kcal): 210; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 1; Protein (g): 20; Monounsaturated Fat (g): 6; Carbohydrates (g): 8; Polyunsaturated Fat (g): 3; Sodium (mg): 620; Cholesterol (mg): 180; Fiber (g): 1;

Photo: Scott Phillips

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