Shrimp Cocktail

Boiled Shrimps with Sauce

(“Gamberi all’Americana” – “Ammaru Vughiutu”)


Shrimp cocktail is one of the most appealing and preferred antipasto. 
One and a half to two pounds of unpeeled shrimp are needed for 4 persons of the 16/20” count, which is the preferred size. 
If there is any left over, they are delicious the next day, or it can be chopped in an assorted salad or utilized to make an extraordinary sandwich mixed with crumbled hard boiled eggs, finely chopped lettuce and celery, salt and pepper and oil-lemon dressing (and if you prefer add some mayonnaise) .


                   Jumbo Shrimps





  • 1 ½ lb. of unpeeled shrimp size “16/20” count 
  • 2 bay leaves 
  • 1 lemon 
  • Salt and pepper to taste 

For the Sauce

  • 1 cup of catsup 
  • 2 teaspoons of horseradish 
  • 1 tablespoon of Worcestershire sauce 
  • 1 tablespoon of lemon juice 
  • Salt and pepper to taste 




Rinse the shrimp and set in a colander to drain.
In an 8 quart stockpot bring to boil 4 quarts of water, 2 teaspoons of salt, the bay leaves, juice of 1 lemon and the shell of the squeezed lemon. Simmer for 5 minutes, bring heat to a medium, add the shrimp to the boiling water and simmer until they turn pink and their flesh is opaque(about 4 to 5 minutes). 
Remove from heat, drain and place in a bowl with ice and water to stop cooking. After a few minutes, drain, remove shell leaving the tail on and devein. Rinse under running cold water and place in the refrigerator until ready to serve.

To make the cocktail sauce combine in a bowl the catsup, horseradish, Worcestershire sauce, lemon juice, salt and black pepper to taste. Turn until well blended and refrigerate.
In the center of a serving dish place a cup with the sauce surrounded by crushed ice: arrange the shrimp over it. Garnish with lemon wedges and parsley sprigs.