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Tangy Shrimp Cocktail

By The Canadian Living Test Kitchen

Tested till perfect

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Tangy Shrimp Cocktail

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 81
pro 12 g
total fat 1 g
sat. fat 0
carb 6 g
fibre 1 g
chol 86 mg
sodium 330 mg
% RDI: -
calcium 3
iron 11
vit A 4
vit C 10
folate 7

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.

Ingredients

    1 each onion and lemon, sliced
    2 bay leaves
    3 sprigs parsley
    1 tbsp (15 mL) whole coriander seeds
    1 tsp (5 mL) peppercorns
    1/2 tsp (2 mL) salt
    1 lb (500 g) peeled deveined large raw shrimp
    Boston_lettuce leaves
    Lemon wedges
    cocktail_sauce:
    1/2 cup (125 mL) thick chili_sauce
    2 tbsp (25 mL) lemon juice
    2 tbsp (25 mL) prepared horseradish
    2 tsp (10 mL) Worcestershire_sauce
    1/4 tsp (1 mL) hot_pepper sauce

Preparation

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.

Source : Canadian Living Magazine: May 2008

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