Shrimp Cocktail
Recipe: #3518
December 14, 2011
Categories: Sauce, Side Dishes, Appetizers, Spinach, British, Pacific Northwest, Pacific Rim, Brunch, Christmas Easter, New Years, Romantic Dinner, Thanksgiving, Diabetic, Low Calorie, Low Carbohydrate, Low Fat, 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."
Original is 4 servings
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 by Step Method
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
No special items needed.
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