| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Headless shrimp; boiled with seasoning your favorite way, and peeled |
| 1/2 |
c |
Cooked beet; minced |
| 1/4 |
c |
Beet juice (to color the sauce- not vital)* |
| 1 1/2 |
c |
Sour cream |
| 1/2 |
c |
Mayo; homemade if possible |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Grated horseradish or more to taste (careful not to overpower the shrimp) |
|
|
Serve over lettuce |
INSTRUCTIONS
SAUCE
Note: *I prefer to use 1/4 cup of the court bouillon in which the shrimp
were cooked (make sauce and check before adding salt in this case) in place
of the beet juice, but the color isn't as pretty.
Good for a buffet. Can be pretty low fat with non-fat sour cream
(Land-0-Lakes is my favorite) and low or non fat mayo. (But you sacrifice a
lot of good flavor if you omit homemade mayo) Posted to KitMailbox Digest
by ddmmom@popalex1.linknet.net on Jul 10, 1997
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