Starters & salads
Shrimp Cocktail
If you do not have a vacuum sealer, use the water displacement method: fill a large container or bowl with water. Divide shrimp between two zip lock bags and seal, leaving a gap of approximately 1 inch open. Slowly submerge bags into the water (pressure from the water will force the air out), sealing bags closed just before it is completely submerged. We recommend using high quality zip lock bags. Look for bags made without BPA (Bisphenol A), which are widely available from major retailers. Polythene bags are not suitable for cooking food.
Details
- Difficulty
- Easy
- Prep
- 5 min
- Active
- 5 min
- Cook
- 50 min
- Total
- 50 min
- Yield
- 6 portions
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- Category
- Starters & salads
- Time
- 30–60 min
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- large raw shrimp, peeled
- 1.5 lb
- water
- water
- lemon juice
- 1 oz
- ketchup
- 4 oz
- chili sauce
- 2 oz
- prepared horseradish
- 1 oz
- freshly squeezed lemon juice
- 1 tsp
- Worcestershire sauce
- 1 tsp
- hot sauce
- 3 drops
- salt
- 1 pinches
- ice cubes
- ice cubes
- fresh parsley leaves
- fresh parsley leaves
- lemon
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 16 g
- Energy
- 878.6 kJ
- Calories
- 210 kcal
- Fat
- 12 g
- Fibre
- 1 g
- Carbohydrates
- 9 g
Cooking instructions are available on the original Cookidoo® page.
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