Tag Archives: shrimp

Shrimp Cocktail

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Preparation time: 20 mins.

This makes a nice change from the regular shrimp cocktail version, and is a great first course for an elegant dinner.

For 4 servings you will need:
1 lb. cooked shrimp; shelled and deveined.

Sauce:
½ cup sour cream
4 Tbsp. mayonnaise
½ Tbsp. lemon juice
2 Tbsp. chili sauce
Dash sugar and paprika
Salt and black pepper to taste
1 red pepper, finely chopped

Preparation:

  1. Divide the shrimp evenly into 4 serving dishes.
  2. Combine all the sauce ingredients in a separate bowl, but only half of the red pepper. Mix well.
  3. Pour sauce over shrimp. Garnish with the reserved red pepper. Cover and chill in refrigerator until serving time.

Tips: You can serve this shrimp over lettuce leaves on individual plates if you wish.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Shrimp Louis Salad

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4 cups bite-size pieces lettuce, chilled
1 pound cooked shrimp, chilled
¾ cup sliced celery
4 hard-cooked eggs, quartered
8 asparagus spears
4 marinated artichokes, cut in half

Louis Dressing:
¾ cup mayonnaise or salad dressing
½ cup chili sauce
1 tablespoon chopped chives
½ teaspoon Worcestershire Sauce
¼ teaspoon salt

Prepare dressing at 30 minutes ahead of serving time. Mix all ingredients and chill. Place lettuce on individual plates. Arrange remaining ingredients on lettuce. Serve with Louis dressing. Note: Cherry tomatoes, olives, radishes, and avocado slices are also suitable for this salad.

Serves 4
Preparation time: ½ HR.
Approximate calories per serving: 500

SUGGESTED MENU
Cream of Potato Soup
Peach Shortcake
Shrimp Louis Salad

©️ 1973 Curtin Publications, Inc. New York, N.Y.

Crevettes au cidre (Shrimp in Apple Cider)

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ingredients:
2 cups of hard cider
½ cup coarse salt
4 cups water
1 pound tiny raw shrimp

instructions:
1. Put the cider, salt and pepper in water. Bring to a slow boil and continue boiling for 10 minutes until the salt has dissolved completely.

2. Put the shrimp in the boiling liquid. Continue to boil gently for 5 minutes, shaking the saucepan from time to time. Drain.

3. Serve warm with fresh butter.

Hard cider is the Normandy drink, par excellence. It is used like wine in cooking, but not as frequently. It adds, however, its special taste to numerous recipes.

© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.