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Olive Shrimp Tree With Spanish Sauce

American.Kitchen's picture
  Medium shrimp 4 Pound
  Parsley 2 Bunch (200 gm)
  Pimento stuffed olives 2 1⁄2 Cup (40 tbs)
  Spanish sauce 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)

Cook shrimp in boiling salted water for about 3 to 5 minutes; peel and devein.
Cover styrofoam cone with screening; fasten with pins or staples.
Separate parsley into individual sprigs; insert stems in screening.
Cover entire cone with parsley sprigs.
Insert wooden picks in vertical rows in styrofoam cone, spacing picks about 1 inch apart.
Place 1 shrimp, curved side up, on each pick.
Place additional pick in curve of each shrimp; fasten olive on each pick.
Top cone with additional stuffed olive; surround with parsley sprigs.
Sprinkle or spray entire surface lightly with water; cover with plastic wrap.
Chill until serving time.

Things You Will Need
1 12-in. styrofoam cone
Wide-mesh screening
Pins or staples

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2494 Calories from Fat 730

% Daily Value*

Total Fat 81 g124.9%

Saturated Fat 13.3 g66.3%

Trans Fat 0 g

Cholesterol 2757.7 mg919.2%

Sodium 3385.2 mg141%

Total Carbohydrates 40 g13.3%

Dietary Fiber 8.5 g34.1%

Sugars 6.5 g

Protein 377 g754.8%

Vitamin A 421.6% Vitamin C 511.6%

Calcium 121.9% Iron 319.4%

*Based on a 2000 Calorie diet

Olive Shrimp Tree With Spanish Sauce Recipe