Poached shrimp with tangy cocktail sauce is a classic, tasty start. Offer little dishes of the sauce on each plate then garnish with curly strips of lemon rind if you like.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2008
MethodIn saucepan, bring 4 cups (1 L) water to boil; add onion, lemon, bay leaves, parsley, coriander seeds, peppercorns and salt. Reduce heat, cover and simmer for 15 minutes.
Strain into clean saucepan; bring to boil. Add shrimp; cook for 2 to 3 minutes or until pink. Drain and let cool.
Cocktail Sauce: In bowl, mix together chili sauce, lemon juice, horseradish, Worcestershire sauce and hot pepper sauce. (Make-ahead: Refrigerate sauce and shrimp in separate airtight containers for up to 24 hours.)
Line plates with lettuce; top with shrimp. Serve with cocktail sauce and lemon wedges.
Nutritional facts Per serving: about
- Sodium 330 mg
- Protein 12 g
- Calories 81.0
- Total fat 1 g
- Cholesterol 86 mg
- Saturated fat trace
- Total carbohydrate 6 g
- Iron 11.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 4.0
- Vitamin C 10.0