A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Red Lobster's Shrimp Tree
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- #31440

1-2 hrs
ingredients
3 pounds shrimp, fresh or frozen
2 quarts water
1/2 cup salt
4 large bunches curly endive
1 plastic foam cone, 2 1/2 ft. high
1 plastic foam square, 12 x 12 x 1 inch
Cocktail Sauce
1 1/2 cup ketchup
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons horseradish
1 1/2 teaspoon sugar
1 dash hot sauce
salt and pepper, to taste
directions
Thaw frozen shrimp. Place shrimp in boiling salted water. Cover and simmer about 5 minutes or until shrimp are pink and tender. Drain. Peel shrimp leaving the last section of the shell on. Remove sand veins and wash. Chill.
Separate and wash endive. Chill.
Place cone in the center of the plastic foam square and draw a circle around the base of the cone. Cut out the circle and insert cone.
Cover base of cone with overlapping leaves of endive. Fasten endive to the plastic foam with toothpick halves. Start at the outside edge of the base and work up. Cover fully with greens to resemble Christmas tree.
Attach shrimp to tree with toothpicks. Combine all ingredients for cocktail sauce and chill. Provide cocktail sauce for dunking.
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supersalad
nutrition data
Nutritional data has not been calculated yet.Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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