Shrimp cocktail with pineapple
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Shrimp (fresh or frozen), cooked, peeled & deveined |
| 2 | cups | Pineapple cubes(fresh or canned) |
| Fresh dill sprigs | ||
| 2 | Lemons, cut in wedges | |
| ¾ | cup | Chili sauce |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Prepared horseradish |
| 1 | teaspoon | Worcestershire sauce |
| Dash of hot pepper sauce | ||
Directions
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@... Source: The Canadian Living Entertaining Cookbook.
Posted to MM-Recipes Digest V4 #8 by cjhartlin@... on Feb 19, 1999