Pink shrimp for 12 (cocktail)

Yield: 1 Servings

Measure Ingredient
4 pounds Headless shrimp; boiled with seasoning your favorite way, and peeled
½ cup Cooked beet; minced
¼ cup Beet juice (to color the sauce- not vital)*
1½ cup Sour cream
½ cup Mayo; homemade if possible
¼ teaspoon Salt
1 tablespoon Grated horseradish or more to taste (careful not to overpower the shrimp)
Serve over lettuce


Note: *I prefer to use ¼ 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@... on Jul 10, 1997

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