Shrimp Cocktail

Monday, April 4, 2011


Weeknights can be tiresome, both in terms of general sentiment and the food variety. On such nights, I like to make one or two appetizers and relax and snack before dinner. I love cold appetizers because they're quick to make and don't require cooking - sometimes it's just a matter of putting together what's lying around in the fridge in a pleasing arrangement.

One night we had some leftover lobster spread and some shrimp. I decided to use them to make the following snack. Instead of using crackers or pita chips for the spread, I used cucumber slices for a low-fat snack. They also make a fun garnish.

Shrimp cocktail
(serves two)

You will need:
A margarita or martini glass
1/4 cup lobster spread (or another spread or dip)
1/2 lb cooked shrimp (25/30 per lb), chilled
1/2 English cucumber, cut into 1/4 inch thick round slices
One slice of lemon
Shrimp cocktail sauce

Spoon the lobster spread into the margarita glass. Cut each cucumber slice halfway from the center to the edge to secure it on the glass, repeat with the lemon slice. Arrange, alternating, shrimp and cucumber slices around the edge of the glass. Top with the lemon slice. Spoon cocktail sauce into a small glass bowl. Serve immediately or refrigerate until serving.


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