- About 2 pounds large shrimp, peeled (and deveined, if you like)
- 1 cup ketchup
- 1 tablespoon red wine or other vinegar
- 3 tablespoons butter
- 2 tablespoons prepared horseradish, or to taste
- Combine the shrimp in a saucepan with water to cover. Turn the heat to high and bring to a boil. Cover the pan, remove from the heat, and let sit for 5 minutes. Drain and chill (you can run the shrimp under cold water if you're in a hurry).
- Combine the ketchup, vinegar, and butter in a small saucepan and cook over medium-low heat, stirring occasionally, until the butter melts. (At this point, you can keep the sauce warm for over an hour — but keep the heat as low as possible.) Add horseradish to taste.
- Serve the cold shrimp with the sauce, warm or cold.
- Keys to Success
- The easiest way to cook shrimp is to let them steep in hot water until they're done; they will cook through but not overcook, and thus remain tender. Peel them before cooking.
- With Minimal Effort
- If you have fresh horseradish, grate it and serve it separately from the sauce; dip the shrimp into the ketchup sauce and then into the horseradish.
- Use fresh lemon juice instead of vinegar and/or Tabasco or other hot sauce in place of the horseradish.
- Cook the shrimp with herbs or spices, such as a premixed combination of pickling spices, or simply a couple of bay leaves, some peppercorns, and some whole coriander seeds.
- Wine: Chardonnay or Pinot Blanc
- Serve With: If you serve this as an appetizer, follow with pasta or risotto. If you serve this as a main course, serve with bread and a steamed vegetable