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.
Red and green cocktail sauces make this appetizer both festive
and tasty. One is spicy, the other milder.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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