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Obesity Discussion · 08-11-07, 04:35 AM

SHRIMP COCKTAIL WITH TWO SAUCES

Servings: 6
Prep time: 0:20:00
Bake/Cook time: 0:05:00

Calories: 65
Fat: 4 grams
Protein: 6 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
24 large or jumbo shrimp
2 tablespoons red horseradish sauce
1 tablespoon mayonnaise
1/2 red bell pepper, coarsely chopped
1/2 teaspoon Worcestershire sauce
2 tablespoons green salsa
1/4 cup parsley leaves, stems removed
1 green onion, coarsely chopped
2 teaspoons olive oil
1 tablespoon chopped chives or finely chopped green end of
a green onion
1. Bring a large pot of lightly salted water to a boil. Peel
shrimp (leave tails on, if desired). Remove black veins
from each shrimp with a small sharp knife; rinse shrimp.
2. Cook shrimp 3 to 5 minutes just until opaque and
cooked through. Remove with a slotted spoon and
refresh under cold water (shrimp may be made 1 day
ahead).
3. In a food processor or blender, process horseradish,
mayonnaise, pepper and Worcestershire sauce until
fairly smooth. Transfer to a bowl; clean bowl of food
processor.
4. Process salsa, parsley, onion and oil until fairly smooth.
On each serving plate, place 1 tablespoon red sauce
and 1 tablespoon green sauce side by side. Spread
sauces out toward the edge of the plate with the tip of a
knife. Arrange 4 shrimp in a circular pattern over sauce. Sprinkle with chopped chives.
Red and green cocktail sauces make this appetizer both festive
and tasty. One is spicy, the other milder.

Atkins - Shrimp Cocktail with Two Sauces

08-11-07, 04:35 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Shrimp Cocktail with Two Sauces SHRIMP COCKTAIL WITH TWO SAUCES Servings: 6 Prep time: 0:20:00 Bake/Cook time: 0:05:00 Calories: 65 Fat: 4 grams Protein: 6 grams Carbohydrates: 1 grams Fiber: 0 grams Net Carbs: 1 grams 24 large or jumbo shrimp 2 tablespoons red horseradish sauce 1 tablespoon mayonnaise 1/2 red bell pepper, coarsely chopped 1/2 teaspoon Worcestershire sauce 2 tablespoons green salsa 1/4 cup parsley leaves, stems removed 1 green onion, coarsely chopped 2 teaspoons olive oil 1 tablespoon chopped chives or finely chopped green end of a green onion 1. Bring a large pot of lightly salted water to a boil. Peel shrimp (leave tails on, if desired). Remove black veins from each shrimp with a small sharp knife; rinse shrimp. 2. Cook shrimp 3 to 5 minutes just until opaque and cooked through. Remove with a slotted spoon and refresh under cold water (shrimp may be made 1 day ahead). 3. In a food processor or blender, process horseradish, mayonnaise, pepper and Worcestershire sauce until fairly smooth. Transfer to a bowl; clean bowl of food processor. 4. Process salsa, parsley, onion and oil until fairly smooth. On each serving plate, place 1 tablespoon red sauce and 1 tablespoon green sauce side by side. Spread sauces out toward the edge of the plate with the tip of a knife. Arrange 4 shrimp in a circular pattern over sauce. Sprinkle with chopped chives. Red and green cocktail sauces make this appetizer both festive and tasty. One is spicy, the other milder. Atkins - Shrimp Cocktail with Two Sauces Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________