BOILED SHRIMP

Boiled Shrimp image

A truly versatile dish! Quick-cooking shrimp can be boiled, deveined and served with cocktail sauce as an appetizer, added to stir-fries or made into refreshing salads.

Provided by Betty Crocker Kitchens

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

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

Steps:

In small bowl, mix all ingredients except shrimp. Stir in 1 to 2 teaspoons additional horseradish, if desired, until sauce has desired flavor. Cover and refrigerate until serving.
In 3-quart saucepan, heat 4 cups water to boiling. Add shrimp. Cover and heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink and firm; drain.
Peel shrimp, leaving tails on. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Serve shrimp with sauce.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 105 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 15 g, TransFat 0 g