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Recipe of the Week: Shrimp Cocktail
September 4th, 2012

Recipe of the Week: Shrimp Cocktail

Ingredients 1 pound shrimp, shelled and de-veined
6 Tbs chili sauce (Trinity Hills Farms recommended– look for one without sugar)
2 Tbs lemon juice
1/2 Tbs horseradish
1 tsp grated onion
1 celery stalk, finely chopped
2-4 lettuce leaves
Instructions:
  1. Bring two quarts of water to a boil. Add shrimp and turn off heat. Let shrimp sit in the hot water for 3-5 minutes, until flesh is opaque throughout.
  2. Remove cooked shrimp from water and rinse with cold water to chill immediately.
  3. Meanwhile, whisk chili sauce, lemon juice, horseradish, and onion together to make the cocktail sauce.
  4. Toss chilled shrimp with chopped celery.
  5. Line cocktail cups with salad greens.
  6. Brush the remainder of the coconut oil into the muffin tin and line each cup with prosciutto. Make sure you cover the bottom and sides completely.
  7. Spoon in shrimp mixture, top with sauce, and serve cold.

    8. Recipe from The Paleo Plan.

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