 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 1 |
|
Thanks to a non-life-threatening tomato allergy , I thought I was doomed when it came to eating shrimp cocktail...until just the other day when I was reading the label of Frank's Chili Sauce & discovered that it has no tomatoes in it! Read more ! Of course, regular shrimp cocktail sauce uses ketchup, so I was wracking my brain about what else to use in its place. I think this recipe just about does what it needs to...and then some! Ingredients:
1 bag of frozen shrimp (used 14 oz extra large) thawed, chilled |
1/2 c frank's chili sauce (no tomato..who knew!) |
1/2 t prepared horseradish |
1 t kraft hot'n'spicy mayonnaise |
1/4 t sugar |
a pinch of red pepper flakes |
a pinch of crushed garlic |
1 t lemon juice |
sliced lemons & parsley for garnish |
Directions:
1. Arrange chilled shrimp on platter or serving tray, leaving opening for where the sauce will go
2. In small mixing bowl, combine remaining ingredients
3. Mix well & taste
4. Ingredients can be added to bring heat quotient to your own preference
5. Spoon sauce into decorative bowl & place on tray in center of shrimp
6. Add garnish
7. Keep chilled until ready to serve
|
|