Shrimp Cocktail served in a pretty stemmed dish is a classic first course for a festive dinner party. This one is easy to make and proves popular with my guests. I'm posting this recipe at the request of several of the "Mennonite Girls" to whom I served it back in September.
- Shredded lettuce
- fresh or frozen cooked Shrimp and/or prawns*
- Lemon slices (optional - for garnish)
- fresh chopped parsley
For the cocktail sauce:
- 1/2 cup bottled Chili Sauce (I use Heinz)
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon rind (if desired)
- 1 large clove garlic, minced
- 1 tablespoon Worcestershire sauce
- A dash or two Tabasco or other hot sauce
- In a small bowl, mix all cocktail sauce ingredients.
- Set aside.
- Fill the bottom 1/3 of each dish with shredded lettuce.
- Add smaller prawns or shrimp so that the dish is 3/4 full
- Spoon a generous tablespoon of cocktail sauce in to the centre of the shrimp.
- Drape 3 large prawns with the tail on over the edge of each dish
- Garnish with a lemon wedge or slice and sprinkle with chopped parsley.
- This amount of sauce would be enough for 6 shrimp cocktails.
Did anyone ever submit the recipe for Napoleon torte made in a square pan instead of the round one? Just wondering. I remember the article asking if anyone had that recipe.
ReplyDeleteCould you clarify for me... you meant fresh or frozen pre-COOKED shrimp, right?
ReplyDeleteMy hubby would LOVE this! Happy holidays to all of you sweet ladies! I enjoy your blog all year long! Merry Christmas! ♥♥♥
ReplyDeletei fondly remember this tasty dish...:^D
ReplyDeleteThis was a delicious appetizer that you served us Bev..really enjoyed it!
ReplyDeleteA delicious appetizer for sure! Thanks Bev!
ReplyDeleteI'm always hesistant when it comes to shrimp... not quite knowing what to do, which ones to buy ... but I think you can't go wrong with these as long as they are pre-cooked. I enjoyed this appetizer very much too!
ReplyDeleteOh, I love shrimp. this would be a great appetizer to serve before the ham on Christmas day!! (They go together as far as I am concerned!)
ReplyDeleteThere was a question about Napoleon torte ... Nancy ... The only difference between a square and a round torte would be that you use a square lid instead of a round one to cut the rolled out pastry. My mother-in-law used to cut rectangels to fit the size of a rectangular tupperware. These large "cookies" are then baked on a cookie sheet, gently transferred to a cooling rack.
ReplyDeleteStack and fill with pudding between each layer. Recipe under Mennonite Foods.
Lovely presentation. I remember enjoying this at your place during our reunion. Kathy
ReplyDelete