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Recipe: Shrimp Cocktail with Bergs of Spicy Tomato Sauce
Similar Categories: Shrimp, Cocktail, Bergs, Spicy, Tomato, Sauce
1 pound shrimp (24-30)
1 package shrimp boil (3 oz.)
1 can tomato sauce (16 oz)
1 cup horseradish
Juice of 2 lemons, plus 1 lemon cut into wedges for garnish
1 T. Worcestershire sauce
2 t. dried basil
Boil shrimp according to direction on package. Be careful not to over cook.
Drain, and immediately drop shrimp into a bowl of ice water. Cool, drain, cover
and refrigerate. Combine remaining ingredients pour into a 4 cup plastic food
container that has been dampened inside with water. Cover and freeze for at
least 4 hours. To serves, take container of frozen sauce and turn upside down
on a plate. Twist the container as you would an ice cube tray. The sauce should
pop out: if not, immerse in hot water for about 10 seconds and try again.
Break the large cube into smaller chunks. At this point, they may be put back in
the freezer until serving time. At serving time, put a berg (iceberg wedge),
in each dish and place about 6 shrimp around it. Serve with lemon wedges. If
shrimp are dry to the touch, dip them in a little lemon water and then put on
plates. Makes 6 servings.
1 package shrimp boil (3 oz.)
1 can tomato sauce (16 oz)
1 cup horseradish
Juice of 2 lemons, plus 1 lemon cut into wedges for garnish
1 T. Worcestershire sauce
2 t. dried basil
Boil shrimp according to direction on package. Be careful not to over cook.
Drain, and immediately drop shrimp into a bowl of ice water. Cool, drain, cover
and refrigerate. Combine remaining ingredients pour into a 4 cup plastic food
container that has been dampened inside with water. Cover and freeze for at
least 4 hours. To serves, take container of frozen sauce and turn upside down
on a plate. Twist the container as you would an ice cube tray. The sauce should
pop out: if not, immerse in hot water for about 10 seconds and try again.
Break the large cube into smaller chunks. At this point, they may be put back in
the freezer until serving time. At serving time, put a berg (iceberg wedge),
in each dish and place about 6 shrimp around it. Serve with lemon wedges. If
shrimp are dry to the touch, dip them in a little lemon water and then put on
plates. Makes 6 servings.
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