Tangy Shrimp Cocktail
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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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 81 |
| pro | 12 g |
| total fat | 1 g |
| sat. fat | trace |
| 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% |
Suggested Recipes
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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.
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.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Seafood; Vegetables; Boil/Simmer; Make-Ahead; Mothers/Fathers Day;
Source
Canadian Living Magazine: May 2008
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