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35 minutes
35 minutes
- 1 cup ketchup
- 4 teaspoons prepared horseradish
- 1 teaspoon Worcestershire sauce
- 2 or 3 drops red pepper sauce
- 1 lb uncooked medium shrimp in shells, thawed if frozen
- Combine all ingredients in a small bowl, excluding the shrimp. Add 1 to 2 teaspoons of extra horseradish to taste. Chill in the refrigerator until ready to serve.
- In a 3-quart saucepan, bring 4 cups of water to a boil. Add the shrimp, cover, and bring back to a boil. Then, lower the heat and simmer uncovered for 3 to 5 minutes until the shrimp turn pink and firm. Drain the shrimp before serving.
- Peel the shrimp, leaving the tails on. Make a shallow lengthwise cut down the back of each shrimp and remove the vein. Serve the shrimp with the sauce.
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