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Shrimp Cocktail With Tangy Dip

Western.Chefs's picture
  Medium shrimp 1 Pound
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Chili sauce 1⁄3 Cup (5.33 tbs)
  Catchup 1⁄3 Cup (5.33 tbs)
  Prepared white horseradish 2 Teaspoon
  Lemon juice 1 1⁄2 Teaspoon
  Lemon pepper seasoning 1⁄8 Teaspoon
  Lemon 1 (For Garnish)
  Boston lettuce leaves 6

1. Shell and devein shrimp. In 2-quart saucepan over high heat, heat water and salt to boiling. Add shrimp; heat to boiling. Reduce heat to medium; cook shrimp 1 minute, until shrimp are tender and turn pink; drain.
2. In small bowl, mix chili sauce, catchup, horseradish, lemon juice, and lemon-pepper seasoning. Cover shrimp and sauce and refrig erate at least 1 hour or until shrimp are well chilled.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 603 Calories from Fat 76

% Daily Value*

Total Fat 8 g13%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 4025.9 mg167.7%

Total Carbohydrates 37 g12.2%

Dietary Fiber 4.8 g19.2%

Sugars 21.1 g

Protein 96 g191.8%

Vitamin A 126.1% Vitamin C 144.6%

Calcium 31.5% Iron 71.1%

*Based on a 2000 Calorie diet

Shrimp Cocktail With Tangy Dip Recipe