Boiled Shrimp

Boiled Shrimp

A truly versatile dish! Quick-cooking shrimp can be boiled, deveined and served with cocktail sauce as an appetizer, added to stir-fries or made into refreshing salads.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

4

servings

1
cup ketchup
4
teaspoons prepared horseradish
1
teaspoon Worcestershire sauce
2
or 3 drops red pepper sauce
1
lb uncooked medium shrimp in shells, thawed if frozen
  1. In small bowl, mix all ingredients except shrimp. Stir in 1 to 2 teaspoons additional horseradish, if desired, until sauce has desired flavor. Cover and refrigerate until serving.
  2. In 3-quart saucepan, heat 4 cups water to boiling. Add shrimp. Cover and heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink and firm; drain.
  3. Peel shrimp, leaving tails on. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Serve shrimp with sauce.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Shrimp can be cooked either fresh or frozen.
Purchasing
Medium shrimp may also be identified and sold as 26 to 30 shrimp per pound.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 870mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 0g,
    • Sugars 15g),
  • Protein 12g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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