Festive parties call for fun snacks, and nothing hits the spot quite like a big plate of chilled shrimp with a spicy cocktail sauce. Forget the boring jarred stuff and try your hand at this super simple homemade version. Spicy vodka and punchy horseradish give this sauce plenty of kick—perfect for your next cocktail party. Pairs perfectly with a New Deal Martini.
This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at firstname.lastname@example.org.
- 1 lemon, quartered
- Kosher salt
- 1 lb. raw shrimp, shelled and deveined
- ½ cup ketchup
- 1 TBSP white vinegar
- 2 TBSP dark brown sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup New Deal Hot Monkey Vodka
- 2 TBSP prepared horseradish
- 2 TBSP lemon juice
- Freshly ground black pepper
- Boil the shrimp: prep a large bowl with lots of ice and about 2 inches of cold water, set aside. Add 3 of the lemon quarters, a healthy pinch of sugar, and a healthy pinch of salt to a large pot of water. Bring the water to a boil then add the shrimp. Remove the pot from the heat and let the shrimp cook in the hot water, covered, for 4 minutes. Immediately transfer the cooked shrimp to the ice bath to chill.
- Make the sauce: combine the ketchup, vinegar, brown sugar, garlic & onion powders, and Hot Monkey Vodka in a small pot. Cook over medium-low heat, stirring frequently, until the alcohol has burned off and the mixture has thickened, about 10 minutes.
- Remove the sauce from the heat and let it cool to room temperature. Stir in the horseradish and lemon juice. Season with kosher salt and plenty of black pepper.
- Drain the shrimp and pat it dry. Allow the shrimp and cocktail sauce to chill until ready to serve.
- To serve, arrange the chilled shrimp on a plate around the bowl of cocktail sauce. Slice the remaining lemon quarter and include on the plate.