For a printable version of this recipe, click here.
Serves 4.
Ingredients
1/2 medium lettuce, washed and dried
2 level tsp. bottled horseradish sauce
2 Tbsp. mayonnaise
2 Tbsp. lemon juice
4 Tbsp. natural yoghurt
8 oz. cooked shelled shrimp (medium)
1 Tbsp. tomato ketchup
2 Tbsp. Worcestershire sauce
Method
Shred lettuce and use to half fill 4 large wine glasses.
Leave on one side.
Combine mayonnaise, yoghurt, Worcestershire, horseradish sauces, and lemon juice.
Add shrimp and chill slightly.
Spoon equal amounts into the wine glasses.
Serve with thinly sliced, buttered whole wheat bread.
Notes
To make an excellent tuna cocktail, substitute drained canned tuna for shrimp and add 4 level tablespoons finely chopped cucumber to mixture.
Courtesy of member Eileen Dyer, House of Lancaster Cookery Book, 1986