Olive Shrimp Tree With Spanish Sauce
|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.
Pins or staples
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