Ingredients
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Tequila-Spiked Cocktail Sauce
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One 12-ounce bottle Chili Sauce
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¼ cup good Tequila
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2 tablespoons prepared Horseradish
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1½ tablespoons chopped fresh Cilantro
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1 tablespoon freshly squeezed Lime Juice
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1 teaspoon Lime Zest
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1 teaspoon Hot Sauce
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Perfectly Boiled Shrimp
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1 small Lemon
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2 tablespoons dried seafood boil Seasoning
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1½ pounds large (21/25 count) Shrimp
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Lime
Directions
Tequila helps amplify the sprightly ingredients of a classic cocktail sauce, but do use a smooth, superior-quality one (blanco, reposado, or añejo) or the (potentially bitter) flavor could disappoint. To make sure this sauce and its boiled shrimp partner stay their fresh-best, unless you’re serving the shrimp hot (to be eaten immediately), keep them very cold in bowls surrounded by ice. Serving them directly atop a bed of ice invariably leads people to plunge their hands into the frigid water to fish them out, and the shrimp can become shriveled and rubbery. Leave their tail shells on if you plan to serve them “cocktail” style—via sherry glasses, champagne coupes, or small martini glasses with a bit of sauce atop a little shredded lettuce.
Steps
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1
Done
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To make the Cocktail SauceIn a small bowl, stir to combine the chili sauce, tequila, horseradish, cilantro, lime juice, lime zest, and hot sauce. Cover and refrigerate about 1 hour before serving to let the flavors meld. (Store in an airtight container in the refrigerator for up to 3 days.) |
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2
Done
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To make the ShrimpAdd 1 quart water to a Dutch oven or small stockpot. Squeeze in the lemon juice and drop the lemon quarters into the water. Stir in the seafood boil seasoning and bring the ingredients to a boil. |
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3
Done
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Add the shrimp and cook just until they turn pink, about 2 minutes. Drain and rinse with cold water. |
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4
Done
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Stir the cocktail sauce well before serving it with the shrimp, peeled and deveined or in their shells. Garnish with lime slices or wedges, if desired. |
