Recipe: Cooking with Atiba's Date Night Shrimp Cocktail

We’re stepping out of our kitchen to bring you a recipe from a guest. Check out this recipe for Date Night Shrimp Cocktail from Atiba of Cooking with Atiba. This is part of the From the Kitchen series - these are tasty recipes that we try at home. After all, the only thing better than making food, is eating it! Don’t miss a recipe. Sign up here to get our recipe alerts!

Seasoned shrimp draped over a glass of cocktail sauce. Photo by Atiba de Souza of Cooking with Atiba.

When you need to impress a date, shrimp cocktail made from scratch is the perfect recipe. Ready in 20 minutes and best when served cold. What more could you ask for!

Ingredients

Pumpkin Cocktail Sauce:

½ cup Ketchup

1 ½ tablespoon Lemon Juice (use 1 teaspoon if using a concentrate)

1 tablespoon Worcestershire sauce

1 tablespoon French's Dijon Horseradish Mustard

¼ teaspoon Crushed garlic

¼ teaspoon Pumpkin Spice Pepper Sauce

Steamed Shrimp:

1 pound Large Raw Shrimp Tail on

¼ teaspoon Old Bay

¼ teaspoon Cayenne Pepper

⅛ teaspoon Garlic Powder

3 pinches Black Pepper

⅛ teaspoon Thyme leaves (optional)

Steps

1. In a medium-sized bowl combine

   1. Ketchup
   2. Dijon Horseradish mustard
   3. Worcestershire Sauce
   4. Lemon juice
   5. Garlic
   6. Pumpkin Spice Pepper Sauce

   Each ingredient's quantity can be adjusted to achieve the desired flavor. If you want your cocktail sauce sweeter then add more ketchup. If you like tangy then definitely experiment with the Dijon Horseradish mustard. I like it spicier so I double up on the Pumpkin Spice Pepper Sauce.

2. Dry shrimp and lay them out flat.

3. Spray one side of your shrimp with olive oil.

4. Mix together:

   1. Old Bay
   2. Cayenne
   3. Black Pepper
   4. Garlic powder
   5. Thyme (optional)

5. Sprinkle on the seasoning on one side of the shrimp.

6. Place in a steam basket and steam until the shrimp turn pink.

   I typically steam my shrimp without a lid for approximately 5 minutes. I do not turn the shrimp during steaming.

7. Remove for the steam basket and serve at room temperature or on ice.

If you try this recipe, be sure to tag us on Instagram. We’re @CookingWithAtiba and @CamellasKitchen. Be sure to use #BeCamellaSaucy.

Original recipe is posted on Cooking with Atiba.

Camella’s Kitchen is run by two ladies from Trinidad and Tobago. Based out of Prince George’s County, Maryland, we’re living our sauciest lives by bringing our bold Caribbean flavors to you! How will you #BeCamellaSaucy? Tell us on Instagram, Facebook, Pinterest, Twitter, or YouTube!