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December 1998 Issue
Appetizers for the Holidays!
by Philip R. Gantt
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Prawn Cocktail

This is a wonderful dish to serve with any meal, or as an appetizer for a holiday meal. The addition of parsley as a garnish will compliment the red color of the prawns for that festive appearance.
  • 2 lbs. large prawns, steamed and chilled (allow ΒΌ lb. per person)
  • 1 cup catsup
  • 2 T. Worcestershire sauce
  • 2 tsp. Tabasco sauce (horseradish may be substituted)
  • Juice from 1 fresh lemon
  • 1 tsp. celery seed
  • Salt and pepper to taste
  • Crushed ice
The prawns may be steamed ahead of time and chilled in the refrigerator. After the prawns are steamed, allow them to cool and remove the shells, leaving the tail in place. Prepare the cocktail sauce in a small serving bowl by mixing the catsup, Worcestershire sauce, Tabasco, lemon juice, celery seed, salt and pepper.

Just prior to serving, fill a larger serving bowl with crushed ice and place the bowl of cocktail sauce in the center to chill. Arrange sprigs of parsley around the center bowl on top of the ice to enhance the green and red color scheme. Arrange the steamed prawns around the edge of the larger bowl with the tails hanging over the edge of the bowl.

This dish is sure to be a hit with seafood lovers!

  • Yields: 8 servings
  • Preparation Time: 35 minutes
 

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