Shot glasses are great vessels for carrying these shrimp with zesty cocktail sauce easily through the room. Leave tail shell of the shrimp intact for a natural handle.
- Portion size 24 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
Ingredients
Method
In small bowl, combine chili sauce, lime juice, horseradish, Worcestershire sauce and hot pepper sauce; set aside.In pot of boiling salted water, cook shrimp until pink, about 5 minutes; drain and pat dry. Refrigerate in airtight container until cold, about 2 hours. (Make-ahead: Refrigerate sauce and shrimp in separate airtight containers for up to 24 hours.)
To serve, divide sauce among 24 shot glasses; place 1 shrimp, tail end up, in each glass.
Nutritional facts Per piece: about
- Sodium 175 mg
- Protein 3 g
- Calories 27.0
- Total fat trace
- Potassium 22 mg
- Cholesterol 22 mg
- Saturated fat trace
- Total carbohydrate 3 g
%RDI
- Iron 3.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0
