Shrimp Cocktail Beverage
2 – 46 oz cans tomato juice
1 ½ cups catsup
1 cup celery, chopped finely
3 tablespoons sugar
2 cans (4 ½ oz each) cleaned broken shrimp, drained
3 tablespoons Worcestershire sauce
1 tablespoon horseradish sauce
Juice of 1 lemon
½ teaspoon salt
½ teaspoon garlic salt
Mix ingredients together in gallon container. Refrigerate for several hours or overnight. Serve cold. Makes 25, ½ servings.
Pea Pod Wrap Ups
1 lb. shrimp, cooked de-veined and peeled
1 cup Asian Ginger Dressing
6 oz fresh Snow Pea pods
Toothpicks or appetizer picks
Place shrimp in a medium bowl. Pour dressing evenly over shrimp; stir to coat. Cover and refrigerate for one hour.
Meanwhile, remove stem and strings from pea pods. To partially cook pea pods, place in boiling water about one minute or until pea pods turn bright green. Drain, rinse with cold water and dry with paper towels.
Drain dressing from shrimp. Wrap one pea pod around each shrimp; secure with a toothpick. Cover; refrigerate until serving.