Shrimp Cocktail
Servings
Prep Time
Cook Time
Ready In
Recipe: #3518
December 14, 2011
Categories: Dinner, Lunch, Sauce, Side Dishes, Vegetables, Appetizers, Spinach, British, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, New Years, Regional Holiday, Romantic Dinner, Summer, Thanksgiving, Winter, Refrigerator, Diabetic, Low Calorie, Low Carbohydrate, Low Fat, Make it from scratch more
"Traditional starter for our Christmas turkey dinner, love it !! Makes a lovely starter for a dinner party and can use a mixture of fish and seafood."
Ingredients
Nutritional
- Serving Size: 1 (727.1 g)
- Calories 358.7
- Total Fat - 12.7 g
- Saturated Fat - 2.3 g
- Cholesterol - 169.4 mg
- Sodium - 375.2 mg
- Total Carbohydrate - 40.8 g
- Dietary Fiber - 7.9 g
- Sugars - 16.7 g
- Protein - 26.2 g
- Calcium - 181.3 mg
- Iron - 3.9 mg
- Vitamin C - 25.9 mg
- Thiamin - 0.4 mg
Step 1
Line 4 nice dessert cups or glasses with the 4 lettuce leaves; set aside
Step 2
In a small bowl, combine the chili sauce, horseradish, tobasco, mix well. (Or alternately use 1/2 cup of a bought seafood sauce)
Step 3
Divide the shrimp into 4 portions and place on top of the lettuce in the dessert cups; spoon the sauce mixture over the shrimp; sprinkle with the chopped green onion. Cut the slice of lemon into 4 sections and place on the edge of each cup/glass. Refrigerate until serving.
Tips & Variations
No special items needed.
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