Shrimp Cocktail With Two Sauces

Shrimp Cocktail With Two Sauces
Shrimp Cocktail With Two Sauces

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 24

    large or jumbo shrimp

  • 2

    tablespoons red horseradish sauce

  • 1

    tablespoon mayonnaise

  • 1/2

    red bell pepper coarsely chopped

  • 1/2

    teaspoon Worcestershire sauce

  • 2

    tablespoons green salsa

  • 1/4

    cup parsley leaves stems removed

  • 1

    green onion coarsely chopped

  • 2

    teaspoon olive oil

  • 1

    tablespoon chopped chives or finely-chopped green end of a green onion

Directions

Bring a large pot of lightly salted water to a boil. Peel shrimp (leave tails on, if desired). Remove black veins from each shrimp with a small sharp knife; rinse shrimp. Cook shrimp 3 to 5 minutes just until opaque and cooked through. Remove with a slotted spoon and refresh under cold water (shrimp may be made 1 day ahead). In a food processor or blender, process horseradish, mayonnaise, pepper and Worcestershire sauce until fairly smooth. Transfer to a bowl; clean bowl of food processor. Process salsa, parsley, onion and oil until fairly smooth. On each serving plate, place 1 tablespoon red sauce and 1 tablespoon green sauce side by side. Spread sauces out toward the edge of the plate with the tip of a knife. Arrange 4 shrimp in a circular pattern over sauce. Sprinkle with chopped chives. This recipe yields 6 servings. Carbohydrates: 1.5 grams Net Carbs: 1.5 grams Protein: 6 grams Fat: 4 grams Calories: 65

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