Shrimp Cocktail with White Wine and Garlic
Jumbo shrimp sauteed in white wine, garlic and butter, served with a spicy horseradish cocktail sauce is the perfect party appetizer.
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
6-8minutes 1hour
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
6-8minutes 1hour
Ingredients
Shrimp
Cocktail Sauce
Instructions
  1. Season the shrimp with salt and pepper. In a large saute pan over medium heat, add your butter and garlic, sauteing for 2-3 minutes. Deglaze the pan with white wine, and let simmer an additional minute.
  2. In a single layer (batches, if needed), cook the shrimp for 3-4 minutes on each side, until the bottom half is opaque and cooked through. Flip the shrimp over and repeat. Remove from heat and refrigerate for at least an hour, and up to 24 hours before serving.
  3. For the sauce, combine the ketchup, horseradish, Worcestershire sauce, lemon juice, and pepper. Mix well and refrigerate for up to 24 hours. Serve with the shrimp and enjoy!
Recipe Notes

Our choice of drink: Canella Rosé Spumante NV. Because the next best thing to wine is of course champagne. And this rose prosecco isn’t sweet, rather refreshingly zesty with bright cherry and orange flavors. An excellent choice to pair with this delicious shrimp. Cheers!

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 Shrimp Cocktail with White Wine and Garlic
Jumbo shrimp sauteed in white wine, garlic and butter, served with a spicy horseradish cocktail sauce is the perfect party appetizer.
Shrimp Cocktail with White Wine ad Garlic
Prep Time 10 minutes
Cook Time 6-8 minutes
Passive Time 1 hour
Servings
people
Ingredients
Shrimp
Cocktail Sauce
Prep Time 10 minutes
Cook Time 6-8 minutes
Passive Time 1 hour
Servings
people
Ingredients
Shrimp
Cocktail Sauce
Shrimp Cocktail with White Wine ad Garlic
Instructions
  1. Season the shrimp with salt and pepper. In a large saute pan over medium heat, add your butter and garlic, sauteing for 2-3 minutes. Deglaze the pan with white wine, and let simmer an additional minute.
  2. In a single layer (batches, if needed), cook the shrimp for 3-4 minutes on each side, until the bottom half is opaque and cooked through. Flip the shrimp over and repeat. Remove from heat and refrigerate for at least an hour, and up to 24 hours before serving.
  3. For the sauce, combine the ketchup, horseradish, Worcestershire sauce, lemon juice, and pepper. Mix well and refrigerate for up to 24 hours. Serve with the shrimp and enjoy!
Recipe Notes

Our choice of drink: Canella Rosé Spumante NV. Because the next best thing to wine is of course champagne. And this rose prosecco isn't sweet, rather refreshingly zesty with bright cherry and orange flavors. An excellent choice to pair with this delicious shrimp. Cheers!

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