Beer-Boiled Shrimp with Cocktail Sauce

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  • 1 1/2 cups ketchup
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 3 cups water
  • 1 (12-ounce) bottle beer
  • 2 teaspoons salt, or to taste
  • 1 pound large shrimp, peeled and deveined, with tail segment left intact


In a small bowl, combine ketchup, horseradish, Worcestershire sauce, lemon juice, and TABASCO® Sauce. Cover and refrigerate for 1 hour.

Combine water and beer in a large saucepan and bring to a boil over high heat. Add salt and shrimp and return to a boil. Cover, remove from heat, and let stand 6 to 8 minutes or just until shrimp are cooked through. Drain and rinse with cold water.

Arrange shrimp on a serving platter, tails up, surrounding bowl of cocktail sauce.

Makes 4 servings.

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