BEAR PAW MEANDERINGS
Share
Tweet
I always like to start a new year with a recipe that has fewer calories. I have done one of my favorite shrimp cocktails many times before but it never fails to taste great on a cold January night.
Cook your own shrimp. Get some that are called U 16 to 20, thaw them out, take the shells off and as you are deveining the shrimp, cut down and split the middle section to the tail. When you cook them they will puff up and appear much larger than they are. Do not overcook but do not undercook as well. There is nothing worse than undercooked shrimp.
As to the cocktail sauce, take a third cup of beef broth. To it add a good third cup of prepared horseradish sauce. Mix well so there are no lumps. To that mixture add a bottle of cocktail sauce, a fourth cup of Tobasco and a fourth cup of sugar. Mix all of that well and until it is very smooth. To that add three quarters of a cup of diced green onions. Mix well and there is your sauce. Taste for heat. Too hot, add sugar, not hot enough, add more hot sauce.
I have some old low sherbet glasses around the house. I take a sherbet glass, fill it three quarters full of shredded lettuce, add four shrimp around the edges of the glass, then fill the middle with cocktail sauce. Garnish with more diced onions. Serve before the rest of the meal.
Bon Appétit
