Shrimp Cocktail with Cranberry Cocktail Sauce

Shrimp Cocktail With Cranberry Cocktail Sauce

Introduction

Shrimp Cocktail with Cranberry Cocktail Sauce is a refreshing twist on a classic dish. This recipe combines juicy shrimp with a sweet and tangy sauce, making it a perfect appetizer for any gathering!

Why Make This Recipe

You should make this recipe because it’s easy, quick, and fun to prepare. The bright flavors of the cranberry sauce will surprise your guests! Plus, it’s great for weekend parties, holidays, or just a family dinner. Everyone will love it, and you’ll feel like a star chef!

How to Make Shrimp Cocktail With Cranberry Cocktail Sauce

Ingredients:

• 1 cup frozen cranberries (do not use fresh cranberries)
• 2 tablespoons maple syrup
• 1 tablespoon sugar
• 1 tablespoon jarred prepared horseradish
• 1 teaspoon fresh lemon juice
• 1 teaspoon white wine vinegar or Champagne vinegar
• Salt
• 1/4 cup white wine vinegar or Champagne vinegar
• 4 fresh or dried bay leaves
• Salt
• 2 pounds large or jumbo shrimp, tails kept on, bodies peeled and deveined

Directions:

1. Make the sauce: In a food processor, purée the frozen cranberries, maple syrup, sugar, horseradish, lemon juice, and vinegar with 1/2 teaspoon salt until nearly smooth. Taste it and add more salt if you like. The sauce can be served right away, but it’s even better if you let it sit for a few hours at room temperature. Store it in an airtight container in the fridge for up to a week.

2. Make the shrimp: Fill a large saucepan with a quart of water. Add the vinegar, bay leaves, and 1 tablespoon salt. Bring it to a boil over high heat. Then, add the shrimp and lower the heat to keep it at a bare simmer.

3. Cook the shrimp: Let the shrimp poach until they are just opaque all the way through, about 3 minutes. Drain the shrimp, throw away the bay leaves, and run them under cold water to cool. Make sure they are dry. You can serve the shrimp right away or keep them in the fridge for up to a day if you want them cold. Serve the shrimp in a bowl with the cranberry sauce for dipping.

How to Serve Shrimp Cocktail With Cranberry Cocktail Sauce

Serve the shrimp on a nice platter with the cranberry sauce in a bowl. This dish is perfect for sharing! You can add some lemon wedges for extra flavor and a colorful touch.

How to Store Shrimp Cocktail With Cranberry Cocktail Sauce

Store any leftover shrimp and sauce in airtight containers in the fridge. The shrimp will stay fresh for one day, while the cranberry sauce can last up to a week.

Tips to Make Shrimp Cocktail With Cranberry Cocktail Sauce

• Make sure to use frozen cranberries for the best flavor.
• Adjust the horseradish to your liking for more or less heat.
• Let the sauce sit for a few hours or overnight for the best taste.

Variation

You can add diced avocado or mango to the shrimp for a fruity twist. Try serving the shrimp chilled on a bed of lettuce for a refreshing salad option!

FAQs

1. Can I use fresh cranberries instead of frozen?
   No, it’s best to use frozen cranberries as they give the right texture for the sauce.

2. How can I make the sauce spicier?
   Add more prepared horseradish or a dash of hot sauce for an extra kick.

3. Can I make the sauce ahead of time?
   Yes! The sauce tastes even better after sitting for a few hours, so feel free to make it the day before.

Shrimp Cocktail With Cranberry Cocktail Sauce

A refreshing twist on a classic seafood appetizer, featuring juicy shrimp paired with a sweet and tangy cranberry cocktail sauce.

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Prep Time 10 minutes mins

Cook Time 3 minutes mins

Total Time 30 minutes mins

Course Appetizer, Party Food

Cuisine American

Servings 6 servings

Calories 250 kcal

Ingredients

  

For the cranberry cocktail sauce

• 1 cup frozen cranberries Do not use fresh cranberries
• 2 tablespoons maple syrup
• 1 tablespoon sugar
• 1 tablespoon jarred prepared horseradish Adjust to taste for spice
• 1 teaspoon fresh lemon juice
• 1 teaspoon white wine vinegar or Champagne vinegar
• 1/2 teaspoon salt Additional salt to taste

For the shrimp

• 2 pounds large or jumbo shrimp Tails kept on, bodies peeled and deveined
• 1 quart water For poaching
• 1/4 cup white wine vinegar or Champagne vinegar
• 4 leaves bay leaves
• 1 tablespoon salt For poaching

Instructions

 

Make the sauce

• In a food processor, purée the frozen cranberries, maple syrup, sugar, horseradish, lemon juice, and vinegar with 1/2 teaspoon salt until nearly smooth.
• Taste and add more salt if desired. The sauce can be served right away, but it’s better if you let it sit for a few hours at room temperature.
• Store in an airtight container in the fridge for up to a week.

Make the shrimp

• Fill a large saucepan with a quart of water and add the vinegar, bay leaves, and 1 tablespoon of salt. Bring it to a boil over high heat.
• Add the shrimp and lower the heat to keep it at a bare simmer.
• Let the shrimp poach until they are just opaque all the way through, about 3 minutes.
• Drain the shrimp, discard the bay leaves, and run them under cold water to cool. Ensure they are dry before serving.

Serve

• Serve the shrimp in a bowl with the cranberry sauce for dipping.

Notes

Make sure to use frozen cranberries for the best flavor. Adjust the horseradish to your liking for more or less heat. Let the sauce sit for a few hours or overnight for the best taste. Add diced avocado or mango for a fruity twist.

Keyword Cranberry Sauce, Easy Appetizer, Holiday Recipe, Seafood Appetizer, Shrimp Cocktail