Shrimp Cocktail in Tomato Cups Recipe

Name: Shrimp Cocktail in Tomato Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium tomatoes; 1 tablespoon tarragon vinegar or vinegar; 1 teaspoon horseradish drained prepared; 1 teaspoon worcestershire sauce; 1/2 teaspoon sugar; 1/2 teaspoon chili powder; 1/4 teaspoon onion powder; ⅛ teaspoon garlic powder; ⅛ teaspoon red hot pepper sauce hot; 1 small yellow onion quartered; 2 x bay leaves; 1/4 teaspoon salt; 16 each shrimp fresh or frozen and thawed large, peeled and deveined with tails left on

Servings: persons

5 medium tomatoes
1 tablespoon tarragon vinegar or vinegar
1 teaspoon horseradish drained prepared
1 teaspoon worcestershire sauce
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon red hot pepper sauce hot
1 small yellow onion quartered
2 x bay leaves
1/4 teaspoon salt
16 each shrimp fresh or frozen and thawed large, peeled and deveined with tails left on

1
To prepare tomato cups, cut off the top third of four of the tomatoes, making a decorative zigzag edge.
2
Reserve tops.
3
Gently scoop out seeds and pulp and discard.
4
Invert tomato cups onto paper-towel-lined baking sheet; cover and refrigerate 1 hour (will keep for 1 day).
5
To prepare the cocktail sauce, seed and chop remaining whole tomato and enough of tomato tops to measure 1 cup chopped tomato.
6
In food processor blender, process the chopped tomato, tarragon vinegar, horseradish, Worcestershire sauce, sugar, chili powder, onion powder, garlic powder, and red pepper sauce until smooth.
7
Transfer to a small bowl.
8
Cover and refrigerate for at least 1 hour or until cold (will keep for 8 hours).
9
To cook the shrimp, half-fill a large saucepan with cold water and add onion, bay leaves, and salt.
10
Bring to a boil over high heat.
11
Stir in shrimp.
12
Lower heat and cook, uncovered, for 3 minutes or just until shrimp turn opaque.
13
Drain in a colander; cool under cold running water.
14
Transfer to shallow dish.
15
Cover with plastic wrap; refrigerate for at least 1 hour (will keep for 8 hours).
16
Line the tomato cups with leaf lettuce.
17
Stir cocktail sauce; spoon some into each cup.
18
Arrange 4 shrimp in each cup.
19
Serve immediately.

424

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 medium tomatoes, 1 tablespoon tarragon vinegar or vinegar, 1 teaspoon horseradish drained prepared, 1 teaspoon worcestershire sauce, and more.

Yes, Shrimp Cocktail in Tomato Cups falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Cocktail in Tomato Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions