Shrimp Cocktail III
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
4 to 6 large, cooked shrimp
crisp lettuce cup
2 tbsp cocktail sauce
1 - Use deveined cooked, canned, or defrosted quick-frozen shrimp.
2 - Chill thoroughly.
3 - To serve, arrange small lettuce leaf in sea-food cocktail glass or dessert dish.
4 - Add 4 or more shrimp.
5 - Spoon chilled sauce over shrimp.
6 - Add section of lemon to plate.
Makes 1 serving.
Capers, chopped pimiento-stuffed olives, pickle relish, fine cubes of
avocado, finely cut parsley, thinly sliced gherkins, tarragon, and dill
make good additions to coktail sauce served with shrimp. Some prefer
Tartare sauce r Russian dressing, or a sauce made by combining Cock-
tail sauce with either of these mixtures, half and half. Have sauce very