Shrimp Cocktail Shooters
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 2727 cal |
| pro | 3 g3g pro |
| total fat | 00 total fat |
| sat. fat | 00 sat. fat |
| carb | 3 g3g carb |
| fibre | 1 g1g fibre |
| chol | 22 mg22mg chol |
| sodium | 175 mg175mg sodium |
| potassium | 22 mg22mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 11 vit A |
| vit C | 33 vit C |
| folate | 33 folate |
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.
Ingredients
- 1 cup chili sauce 1 cup chili sauce or ketchup
- 2 tbsp lime juice 2 tbsp lime juice
- 1 tbsp prepared horseradish 1 tbsp prepared horseradish
- 1/2 tsp Worcestershire sauce 1/2 tsp Worcestershire sauce
- 1/4 tsp hot pepper sauce 1/4 tsp hot pepper sauce
- 24 large raw shrimp , (21/25s), peeled and deveined (about 1 lb/500 g)24 large raw shrimp, (21/25s), peeled and deveined (about 1 lb/500 g)
Preparation
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.
Additional information : Tip: You can also use zipperback shrimp. Peel them after cooking, leaving tail shell intact.
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Christmas; Appetizers; Shrimp; Limes; Refrigerate/Chill; Make-Ahead; 100 calories;
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