Shrimp Cocktail

Sous-Vide Shrimp

• 24 oz large raw shrimp, peeled tail on, deveined
• water to fully submerge bags (not higher than max. fill mark)
• 1 oz lemon juice (approx. ½ lemon) (see Tip)
  ou 1 tsp ascorbic acid (vitamin C powder)

Cocktail Sauce

• 4 oz ketchup
  ou 4 oz tomato sauce
• 2 oz chili sauce
• 1 oz prepared horseradish to taste
• 3 oz mayonnaise to taste (optionnel)
• 1 tsp freshly squeezed lemon juice
• 1 tsp Worcestershire sauce
• 3 drops hot sauce to taste
• 2 tbsp capers to taste (optionnel)
• 1 pinch salt
• ice cubes to serve
• fresh parsley leaves to garnish
• 1 lemon cut into wedges, to serve