Keto Shrimp Cocktail with Two Sauces
1.4g
Net Carbs
6.1g
Protein
5.0g
Fat
0.5g
Fiber
76
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 1/4 cup Parsley
- 24 large Shrimps
- 2 tablespoons Horseradish Sauce
- 1 tablespoon Real Mayonnaise
- 1 large Scallions or Spring Onion
- 1/4 tablespoon Worcestershire Sauce
- 1/2 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
- 2 tablespoons Green Tomato Chile Sauce (Salsa Verde)
- 2/3 tablespoon Light Olive Oil
- 1 tablespoon chopped Chives
Directions:
- Bring a large pot of lightly salted water to a boil. Peel shrimp (leave tails on, if desired). Remove black veins from each shrimp with a small sharp knife; rinse shrimp. Cook shrimp 3 to 5 minutes just until opaque and cooked through. Remove with a slotted spoon and refresh under cold water (shrimp may be made 1 day ahead).
- In a food processor or blender, process horseradish, mayonnaise, chopped bell pepper and Worcestershire sauce until fairly smooth. Transfer to a bowl; clean bowl of food processor.
- Process salsa, parsley, chopped onion and oil until fairly smooth. On each serving plate, place 1 tablespoon red sauce and 1 tablespoon green sauce side by side.
- Spread sauces out toward the edge of the plate with the tip of a knife. Arrange 4 shrimp in a circular pattern over sauce.
- Sprinkle with chopped chives and serve
