| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Canadian | Seafood, Easter | 12 | Servings |
INGREDIENTS
| 2 | lb | Shrimp (fresh or frozen), cooked, peeled & deveined |
| 2 | c | Pineapple cubes(fresh or canned) |
| Fresh dill sprigs | ||
| 2 | Lemons, cut in wedges | |
| 3/4 | c | Chili sauce |
| 1 | tb | Lemon juice |
| 1 | tb | Prepared horseradish |
| 1 | ts | Worcestershire sauce |
| Dash of hot pepper sauce |
INSTRUCTIONS
COCKTAIL SAUCE (COCKTAIL SAUCE) In small bowl, combine chili sauce, lemon juice, horseradish, Worcestershire sauce and hot pepper sauce; mix well. Cover and refrigerate for up to two weeks. Just before serving, arrange shrimp and pineapple in cocktail glasses; garnish each with dill and lemon wedge. Spoon tablespoonful cocktail sauce over each, or pass cocktail sauce separately. Makes 12 servings Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living Entertaining Cookbook. Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 19, 1999
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