Shrimp cocktail is a delicious appetizer which I have made a couple of times during the Christmas and New Year season.  The key is to buy good shrimp and then to not overcook them.  This is how I made shrimp cocktail and cocktail sauce for 8 people at Alyssa’s birthday.

As I side note, I boiled the shrimp shells in the same water that I used to boil the shrimp.  I then boiled down the shrimp boiling liquid which I will use for a seafood dish during the next few days

2 lbs. jumbo shrimp, peeled with the tail left on as a handle

¾ cup ketchup

½ tsp. garlic powder

1-1/2 tsp. horseradish

2 tsp. finely chopped celery

2 tsp. finely chopped onion

Bring a pot of salted water to a boil.  Prepare a bowl of ice water.  When the pot of water boils add the shrimp, and boil until just cooked and pink, about 3 minutes for the jumbo shrimp (less for smaller shrimp).  With a slotted spoon immediately remove the shrimp and put them into the ice bath to cool and to stop further cooking.  When the shrimp are fully chilled, store them in the refrigerator until serving.

To make the cocktail sauce, combine the ketchup, garlic powder, horseradish, celery, and onion in a small bowl.  Store in the refrigerator until ready to serve.