Shrimp Cocktail Shooters

Author: Canadian Living

Shot glasses are great vessels for carrying these shrimp with zesty cocktail sauce easily through the room. Leave tail shell of the shrimp intact for a natural handle.

  • Portion size 24 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009

Ingredients

  • 1 cup chili sauce
  • 1 cup ketchup
  • 2 tablespoons lime juice
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 24 large raw shrimp (21/25s), peeled and deveined (about 1 lb/500 g)

Method

In small bowl, combine chili sauce, lime juice, horseradish, Worcestershire sauce and hot pepper sauce; set aside.

In pot of boiling salted water, cook shrimp until pink, about 5 minutes; drain and pat dry. Refrigerate in airtight container until cold, about 2 hours. (Make-ahead: Refrigerate sauce and shrimp in separate airtight containers for up to 24 hours.)

To serve, divide sauce among 24 shot glasses; place 1 shrimp, tail end up, in each glass.

Nutritional facts Per piece: about

  • Sodium 175 mg
  • Protein 3 g
  • Calories 27.0
  • Total fat trace
  • Potassium 22 mg
  • Cholesterol 22 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp Cocktail Shooters

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