Shrimp cocktail w/bergs of spicy tomato

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Shrimp (24-30)
1 pack (3-oz) shrimp boil
1 can (16-oz) tomato sauce
¼ cup Horseradish
2 Lemons; juice of
1 Lemon; cut in wedges
1 tablespoon Worcestershire sauce
2 teaspoons Dried basil

Directions

Boil the shrimp according to directions on shrimp boil package, being careful not to overcook. Drain and immediately drop shrimp into a bowl of ice water. Cook, drain, cover and refrigerate.

Combine remaining ingredients and pour into a 4-cup plastic food container that has been dampened inside with water. Cover and freeze for at least 4 hours.

To serve, take container of frozen sauce and turn upside down on a plate.

Twist the container as you would an ice cube tray. The sauce should pop out; if not, immerse in hot water for 10 seconds and try again. Break the large cube into smaller chunks. At this point they may be put back in the freezer until serving time.

At serving time, put a berg in each dish and place about 6 shrimp around it. Serve with lemon wedges. (If shrimp are dry to the touch, dip them in a little lemon water and then put on plates.) Makes 6 servings.

NUTRITIONAL ANALYSIS: Each serving contains 192 calories, 3 g fat (15 percent of calories from fat), 173 mg cholesterol and 903 mg sodium.

NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu items, and a countdown for a sit-down dinner.

ARKANSAS DEMOCRAT-GAZETTE

18 OCT 95

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