Tangy Shrimp Cocktail

Author: Canadian Living

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

Ingredients

Method

In 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

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Tangy Shrimp Cocktail

Login