- Traditional Shrimp Cocktail
- John’s Cocktail Sauce
- Corn on the Cob
- Mixed Green Salad
TIME SAVER: Many markets will steam shrimp for you, or you can buy shrimp ready-to-eat.
MAKE AHEAD: Go ahead and get your marinade ready and toss your chicken breasts in to soak up the goodness for tomorrow.
- IF you want to make your own cocktail sauce, make it first so it can chill. This is my dad’s recipe and it’ll knock your socks off! Mix together 1 c chili sauce, 1/4 c horseradish, 1 tbsp fresh lemon juice, 1 tsp hot sauce, 1 dash Worcestershire sauce, and salt/pepper to taste. Cover and chill in the fridge until ready to use. You can save the juiced lemon to throw in your shrimp water.
- Fill a large pot with your corn and cover with water. Bring to a boil and boil until tender- about 10-12 minutes or until desired doneness. NOTE: Cook a little extra corn for Wednesday.
- Mix up your side salad and place on half of each plate.
- Fill another pot with water and bring to a boil for your shrimp (I make 6-8 large per person). Slice and throw the lemon into the water along with 1/4 c Old Bay Seasoning or similar. Boil the shrimp for about 6-7 minutes until pink. Drain, cool, and peel. Season with extra Old Bay Seasoning or similar if desired.
- Butter the corn and serve it up with your salad and shrimp cocktail. Cheers!
- Shrimp, large, preferably fresh, uncooked
- Salad Greens
- Corn on the cob, fresh/frozen (1 + meals)
- Veggies for salad toppings like:
- Cocktail sauce or ingredients to make:
- Chili Sauce
- Prepared Horseradish
- Hot/Hot Pepper Sauce
- Worcestershire sauce (2 meals)
- Salad Dressing of choice
- Spice: Old Bay Seasoning or similar