Make Ahead

Shrimp with a Spicy Raspberry Cocktail Sauce

July  3, 2011
Author Notes

What's better than a shrimp cocktail? And with a sweet and spicy dipping sauce you have one heck of an appetizer! —inpatskitchen

  • Serves quite a few as an appetizer
Ingredients
  • 2 pounds peeled, deveined shrimp, tails on ( the larger the better!)
  • 1 lemon, quartered
  • 1 bay leaf, halved
  • 1 cup mayo
  • 1 tablespoon Sambal Oelek ( or more if you like)
  • 2 tablespoons fresh lime juice
  • 4 tablespoons honey
  • 1 cup fresh raspberries
  • Salt for seasoning
In This Recipe
Directions
  1. In a 4 to 6 quart pot bring 3 quarts water, the lemon quarters and the bay leaf up to a rolling boil. Add the shrimp, bring back up to just barely simmering, put a lid on the pot and turn off the heat. Let sit for about 5 minutes, then drain in a colander, rinse and then chill in the refrigerator.
  2. Place the mayo, Sambal Oelek, lime juice, honey and raspberries in the bowl of a mini food processor. Process until smooth. Taste and add salt and more Sambal Oelek if desired.
  3. Place sauce in a serving bowl and surround with beautiful shrimp!

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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!