Classic Shrimp Cocktail with Sugar-Free Cocktail Sauce

Method

1. Fill a large pot with 2 quarts water. Add the lemon halves, salt and peppercorns and bring to a gentle simmer.
2. Prepare an ice bath. Slip the shrimp into the simmering water, turn off the heat, cover, and let stand 3 to 4 minutes, until pink and just opaque.
3. Lift the shrimp into the ice bath for 2 minutes, then drain and pat dry.
4. Stir together the tomato paste, horseradish, lemon juice, Worcestershire, sweetener and hot sauce. Thin with water until it is a spoonable sauce. Taste and add more horseradish if you like it fiery.
5. Chill the shrimp and sauce for at least 30 minutes. Serve over ice with lemon wedges.

Storage: Shrimp keep 2 days chilled; the sauce keeps 1 week.

Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.