My Recipe Box

Shrimp with Cocktail Sauce & Cilantro Pesto


Serves twelve.

Yields 1 cup of each sauce.

  • by from Fine Cooking
    Issue 41

You can poach the shrimp yourself or buy pre-cooked shrimp.

  • 3 lb. cooked large shrimp, peeled with tails on
For the cocktail sauce:
  • 3/4 cup tomato ketchup
  • 1/4 cup fresh lemon juice
  • 2 to 3 Tbs. prepared horseradish, to taste
  • 1/2 tsp. celery seeds
  • 1/4 tsp. ground allspice
  • A few dashes Tabasco sauce, to taste
For the cilantro pesto:
  • 2 cups loosely packed cilantro leaves and tender stems
  • 1/3 cup unsalted roasted peanuts
  • 1 clove garlic
  • 1 fresh jalapeño, cored and seeded
  • 3 scallions, trimmed and roughly chopped
  • 1 Tbs. fish sauce
  • 1/3 cup fresh lime juice
  • 1/4 cup peanut oil
To make the cocktail sauce:

In a bowl, stir all the ingredients together. Add more horseradish or hot sauce to taste. Chill before serving.

To make the cilantro pesto:

In a food processor, combine the cilantro, peanuts, garlic, jalapeño, and scallions. Process to a rough paste. Add the fish sauce and lime juice; process until the sauce begins to turn creamy. With the motor running, slowly pour in the oil; process until combined. Chill before serving.

Make Ahead Tips

A good make-ahead hors d'oeuvre for Thanksgiving or any holiday meal. Both sauces can be made two days ahead and kept covered in the refrigerator.

The cilantro pesto is good and the cocktail sauce always gets RAVE reviews when I serve it. I think the celery seed gives the cocktail sauce an extra "kick" that everyone likes.

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