WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Cranberry Shrimp Cocktail

Cocktail Sauce:
1 can (16 oz.) jellied cranberry sauce
1/2 cup chili sauce
2 Tbsp. finely chopped onion
2 Tbsp. Worcestershire sauce
2 Tbsp. red wine vinegar
1 tsp. prepared horseradish
Shrimp:
48 cooked, medium-shelled, deveined shrimp with tails left on (about 1 lb.)

Combine all sauce ingredients in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat; simmer for 10 minutes or until onion is tender and sauce thickens slightly, stirring frequently. Cool; refrigerate until cold. Fill a large bowl with crushed ice; place bowl of cocktail sauce in center of ice. Arrange shrimp on ice around bowl of sauce. Makes 12 servings.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2008 Wisconsin Energy Cooperative News