Shrimp Cocktail with Rocoto Chile Dipping Sauce

  • Yield : 2 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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  • 1 1/2 cups prepared chili sauce (store bought)
  • 1 1/2 cups ketchup
  • 1 lemon, juiced, plus 2 lemons, halved
  • 1 tablespoon sugar
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup prepared horseradish
  • 2 tablespoon rocoto Peruvian chile paste
  • 1 tablespoon chopped cilantro
  • 4 tablespoons pickling spices
  • 2 tablespoons hot pepper sauce
  • Salt and freshly ground black pepper
  • 10 (jumbo or U-10 size) shrimp, peeled and deveined, with tail still attached


Step 1

Prepare the cocktail sauce in a large bowl. Combine the chili sauce, ketchup, lemon juice, sugar, Worcestershire sauce, horseradish, rocoto chile paste, and cilantro, mix well with a rubber spatula, and set aside.

Step 2

In a large saucepot, fill with water and add the pickling spices, lemon halves, and hot pepper sauce and a generous amount of salt and pepper. Bring to a boil. Skewer the shrimp, from tail to top, 5 per skewer, and add the shrimp to the boiling water. Cook for 5 minutes, remove from the water, plunge into an ice bath, and refresh for 5 minutes until the shrimp are completely cool.

Step 3

Serve on a platter with a bowl of the dipping sauce in the middle.

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