Makes 6 servings
|Nonstick cooking spray|
|1||pound medium raw shrimp peeled and deveined|
|1/4||teaspoon black pepper|
|1/4||teaspoon ground red pepper, divided (optional)|
|1||to 2 tablespoons prepared horseradish|
|1-1/2||teaspoons lemon juice|
|1||teaspoon Worcestershire sauce|
|1/8||teaspoon hot pepper sauce|
|Lemon wedges for garnish (optional)|
- Heat 10-inch nonstick skillet over medium heat until hot. Spray skillet with cooking spray. Add shrimp. Season with salt, black pepper and 1/8 teaspoon ground red pepper, if desired. Cook, stirring frequently, 5 to 6 minutes or until shrimp turn opaque. Remove from heat; let cool completely. Drain well. Cover and refrigerate until ready to serve.
- Meanwhile, combine ketchup, horseradish, lemon juice, worcestershire sauce, remaining 1/8 teaspoon ground red pepper, if desired, and hot pepper sauce in small bowl.
- Serve chilled shrimp on wooden picks with cocktail sauce. Garnish with lemon wedges, if desired.
|Serving Size:||1/3 cup shrimp with 2 tablespoons sauce|
|Calories from Fat||12 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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