Shrimp Cocktail Cups
Ingredients
- 24 large shrimp cooked, peeled and deveined, tails on
- 1 cup ketchup
- 3 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 3 dashes hot sauce
- 8 small cups or shot glasses
- 1 lemon cut into wedges, for garnish
Instructions
- Whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce in a bowl until fully combined.
- Taste the sauce and adjust with a touch more horseradish if it is not sharp enough to catch the back of the throat.
- Spoon about 2 tablespoons of sauce into the bottom of each of the 8 cups.
- Hook 3 shrimp over the rim of each cup by their tails, so the body hangs down into the sauce.
- Chill the filled cups for at least 30 minutes to let the sauce firm up slightly.
- Garnish each cup with a small lemon wedge on the rim just before serving.
Good to Know
Make the sauce up to 3 days ahead and keep it refrigerated; assemble the cups no more than 2 hours before serving so the shrimp stays firm.