Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

For convenience, make this dish ahead, and refrigerate until time to serve.

Marge Perry
Recipe by Cooking Light December 2005

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
12 servings (serving size: 4 shrimp, 1 tablespoon salsa verde, and about 1 tablespoon horseradish sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare shrimp, combine first 5 ingredients in a Dutch oven. Bring to a boil and cook, covered, 5 minutes. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done. Drain; discard bay leaf and onion. Rinse shrimp with cold water. Chill 1 hour.

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  • To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender. Process until smooth. Pour into a bowl; cover and chill.

  • To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice. Add hot pepper sauce, if desired. Cover and chill. Serve shrimp with sauces.

Nutrition Facts

136 calories; calories from fat 27%; fat 4.1g; saturated fat 0.6g; mono fat 2.2g; poly fat 0.8g; protein 16.1g; carbohydrates 7.9g; fiber 0.5g; cholesterol 115mg; iron 2.5mg; sodium 512mg; calcium 60mg.
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