Title: Pink Shrimp for 12 (Cocktail)
Categories: None
Yield: 1 Servings

4 lb Headless shrimp; boiled with
-seasoning your favorite
-way, and peeled

-----------------------------------SAUCE-----------------------------------
1/2 c Cooked beet; minced
1/4 c Beet juice (to color the
-sauce- not vital)*
1 1/2 c Sour cream
1/2 c Mayo; homemade if possible
1/4 ts Salt
1 tb Grated horseradish or more
-to taste (careful not to
-overpower the shrimp)
Serve over lettuce

Note: *I prefer to use 1/4 cup of the court bouillon in which the shrimp
were cooked (make sauce and check before adding salt in this case) in place
of the beet juice, but the color isn't as pretty.

Good for a buffet. Can be pretty low fat with non-fat sour cream
(Land-0-Lakes is my favorite) and low or non fat mayo. (But you sacrifice a
lot of good flavor if you omit homemade mayo) Posted to KitMailbox Digest
by ddmmom@popalex1.linknet.net on Jul 10, 1997