Grilled Shrimp Cocktail

Ingredients

• 2 cups ketchup
• 2 tablespoons freshly grated horseradish root (see Note)
• 2 tablespoons high-quality bottled horseradish
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce
• 2 medium shallots, peeled, and grated on a Microplane grater
• 8 cups water
• 1/4 cup kosher salt
• 2 tablespoons granulated sugar
• 2 lemons
• 4 garlic cloves, peeled, and grated on a Microplane grater
• 3 cups ice
• Twenty-four 8- to 12-count unpeeled shrimp (this means shrimp that come 8 to 12 to a pound)
• 1/3 cup canola or vegetable oil
• 1/2 cup extra virgin olive oil
• Juice of 2 lemons
• 1/4 cup minced chives
• Kosher salt
• Freshly ground coarse black pepper
• 2 lemons, each cut into 4 wedges

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Canola	1 tbsp (14g)	124
Olive Oil	1 tbsp (14g)	119
Shrimp	100g cooked	99
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Soy Sauce	1 tbsp (15ml)	9
Chili	1 tsp (2.7g)	8
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Chives	1 tbsp (3g)	1
Salt	1 tsp (6g)	0
Horseradish	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.