Shrimp Cocktail

Boiled Shrimps with Sauce

Gamberi all’Americana Ammaru Vughiutu


                   Jumbo Shrimps

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


Serves 4 



  • 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



Boiled Shrimps

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 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 cold running 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 parsley sprigs.