Atkins Appetizer Recipes

Ingredients:

24 large or jumbo shrimp
2 tbsp red horseradish sauce
1 tbsp mayonnaise
1/2 red bell pepper, coarsely chopped
1/2 tsp Worcestershire sauce
2 tbsp green salsa
1/4 cup parsley leaves, stems removed
1 green onion, coarsely chopped
2 tsp olive oil
1 tbsp chopped chives or
finely-chopped green end of a green

Instructions:

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, pepper and
Worcestershire sauce until fairly smooth. Transfer to a bowl; clean bowl
of food processor.

Process salsa, parsley, 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.

This recipe yields 6 servings.

Carbohydrates: 1.5 grams
Net Carbs: 1.5 grams
Protein: 6 grams
Fat: 4 grams
Calories: 65

Description:
"Red and green cocktail sauces make this appetizer both festive and tasty.
One is spicy, the other milder."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-24-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 33 Calories; 3g Fat (88.0% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg
Cholesterol; 18mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6