Shrimp is the most popular seafood in North America, and topped with cocktail sauce is one of the most popular ways to serve it. This super-simple method cooks the shrimp and makes the sauce at the same time. For best results and a great sustainable choice, purchase shrimp from North America where its harvest is subject to strict regulations. Imported shrimp is often raised or trawled in a very irresponsible manner.

Yield: 4


1/2 cup of olive oil
1 tablespoon of minced garlic
2 lb of large or extra large shrimp, peeled and deveined
zest and juice of 1 lemon
1/2 cup of chili sauce
2 ripe tomatos diced
1/4 cup of horseradish
1 tablespoon of soy sauce
1 bunch of fresh parsley, minced
2 green onions , thinly sliced


Pour the olive oil into a large skillet or sauté pan set over low heat. Add the garlic and cook, stirring occasionally, until it turns golden brown. Be patient; this is the key to the flavour of the dish.

When the whole house smells wonderful, turn the heat up to medium and immediately add the shrimp. Cook, stirring occasionally, until the shrimp begins to turn pink. Add the lemon zest and juice, chili sauce, tomatoes, horseradish and soy sauce. Turn the heat to high and bring the mixture to a simmer.

Turn it off and stir in the parsley and green onion.


If you can’t find truly ripe tomatoes, feel free to use a few canned ones. This dish is excellent tossed with your favourite pasta or served over rice. It’s also good with a handful of freshly chopped dill stirred in.