| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Canadian | Easter, Seafood | 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 | T | Lemon juice |
| 1 | T | Prepared horseradish |
| 1 | t | Worcestershire sauce |
| Dash of hot pepper sauce |
INSTRUCTIONS
(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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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 95.3mg
Sodium: 490.7mg
Potassium: 220mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: 7.2g
Protein: 10.8g