Prep Time: 20 Minutes
Start to Finish: 1 Hour 20 Minutes
Servings: About 26
2 lb cooked large (21 to 30 count) deveined
peeled shrimp with tails, thawed if frozen
1 cup cocktail sauce
1 tablespoon lime juice
1 teaspoon chipotle chile pepper powder
or chili powder
Watercress or fresh parsley sprigs
Lemon slices
1 Rinse shrimp; pat dry. Line 4-cup bowl with plastic
wrap, letting excess wrap hang over edge of bowl.
Arrange a layer of shrimp in spiral pattern in bottom
of bowl. Add additional layers, filling all spaces and
pressing down, until bowl is full.
2 Fold plastic wrap over shrimp. Place 2 (1-lb) cans
on top of shrimp. Refrigerate 1 hour.
3 Meanwhile, in small bowl, mix cocktail sauce, lime
juice and chile pepper powder. Cover; refrigerate
until serving time.
4 Remove cans from bowl; pull plastic wrap away
from top of bowl. To unmold, place serving platter
upside down over bowl, then turn platter and bowl
over; remove plastic wrap. Garnish shrimp spiral with
watercress and lemon slices. Serve with sauce.
PER SERVING (2 SHRIMP AND 2 TEASPOONS SAUCE): Calories
45; Total Fat 0g (Saturated Fat 0g); Sodium 190mg; Total
Carbohydrate 3g (Dietary Fiber 0g); Protein 7g
TIME-SAVER
Using cooked peeled shrimp pares down the prep
time...plus, shrimp don’t need a lot of dressing up
to be beautiful.
DID YOU KNOW?
Combining shellfish with a spicy tomato sauce dates
back to the late 19th century, when oysters were the
most common shellfish used. Shrimp versions of this
appetizer became popular in the early 20th century
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