Shrimp with Betta Cocktail Sauce
- About 2 pounds large shrimp, peeled (and deveined, if you like)
- 1 cup ketchup
- 1 tablespoon red wine or other vinegar
- 3 tablespoons butter
- 2 tablespoons prepared horseradish, or to taste
Instructions:
Cook the shrimp yourself; in the meantime, prepare a simple ketchup-based sauce that has so much flavor, you’ll find it becoming a part of your standard repertoire.
- Combine the shrimp in a saucepan with water to cover. Turn the heat to high and bring to a boil. Cover the pan, remove from the heat, and let sit for 5 minutes. Drain and chill (you can run the shrimp under cold water if you’re in a hurry).
- Combine the ketchup, vinegar, and butter in a small saucepan and cook over medium-low heat, stirring occasionally, until the butter melts. (At this point, you can keep the sauce warm for an over— but keep the heat as low as possible.) Add horseradish to taste.
- Serve the cold shrimp with the sauce, warm or cold.