Servings: 4
Prep time: 20 minutes
Cook time: None
Ingredients
- 600 g large cooked shrimp, peeled and deveined, thawed and drained if necessary
- 125 ml (½ cup) ketchup
- 15 ml (1 tablespoon) prepared horseradish
- 15 ml (1 tablespoon) lemon juice
- 15 ml (1 tablespoon) green olive brine
- 30 ml (2 tablespoons) pitted green olives, chopped
- 5 ml (1 teaspoon) Worcestershire sauce
- Hot sauce, to taste
- Lemon wedges, for serving
Preparation
- Thoroughly drain the cooked shrimp and gently pat them dry with paper towels to remove excess moisture. Set aside in the refrigerator until ready to serve.
- In a bowl, combine the ketchup, prepared horseradish, lemon juice, green olive brine, chopped olives, and Worcestershire sauce. Add a few drops of hot sauce, depending on the desired heat level, then mix until the sauce is smooth and slightly spicy.
- Taste and adjust the seasoning as needed, adding a little lemon juice for extra freshness or more horseradish for a more pronounced flavor. Set the sauce aside in the refrigerator until ready to serve.
- Divide the sauce among four small serving bowls or verrines. Arrange the shrimp neatly around the bowls or on the rims of the verrines, leaving the tails accessible for easy eating.
- Garnish with lemon wedges and serve immediately, well chilled.
