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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (207g) Recipe makes 4 servings |
||
| Calories 120 | ||
| Calories from Fat 14 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.6g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 166mg | 55% | |
| Sodium 465mg | 19% | |
| Potassium 273mg | 7% | |
| Total Carbohydrate 7.5g | 2% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 4.2g | ||
| Protein 18.8g | 37% | |
Shrimp Cocktail
By: Molly53
Mar 14, 2008
A very attractive way to serve seafood cocktails is to freeze cubes of seasoned tomato juice until the outside has formed, then pour out all the remaining liquid, and refreeze. At serving time, place the hollow ice cups in center of the cocktail glass and fill the cup with cocktail sauce. Place shrimp or other seafood around the ice cup. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
SERVES 4
Ingredients
- 1 1/2 cups shrimp, cooked and peeled (substitute flaked crab meat, lobster, or other seafood for the shrimp, if desired)
Cocktail Sauce
- 1/4 cup ketchup
- 1/4 cup chili sauce
- 1/4 cup lemon juice (fresh is best)
- 6 drops Tabasco sauce
- 1 teaspoon prepared horseradish
- 1 teaspoon chives, chopped
- 1/2 teaspoon parsley, minced
- 1/4 cup sherry wine (optional)
Directions
1
Combine ingredients for cocktail sauce and place in refrigerator.2
At serving time, fill cocktail glasses with shrimp and cover with cocktail sauce, allowing 1 or 2 tablespoons sauce for each serving.
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- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Shrimp
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- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Cold
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