Shrimp Cocktail
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 20. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 pound fresh or frozen peeled shrimp, cooked, deveined, and chilled
- Lettuce
- Cocktail Sauce (see recipe, page 364)
- Lemon wedges
Instructions
- Arrange shrimp in six lettuce-lined cocktail cups or glasses. Spoon 1 tablespoon of the Cocktail Sauce over each. Serve with lemon.
- Fruit Shrimp Cocktail: Prepare as above, except toss 1 peeled and sectioned orange, 1 peeled and sectioned grapefruit, and 1 seeded, peeled, and sliced avocado with the shrimp.
- Crab Cocktail: Prepare as above, except substitute two 6-ounce packages frozen crabmeat, thawed, and 2 cups finely chopped celery for the shrimp.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Shrimp Cocktail" by Discover Lehigh Valley, PA; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/32075561@N06/5803964337. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.