Shrimp Christmas Tree

2 lb raw, headless, un-peeled shrimp, fresh or frozen
1-1/2 quarts water
1/3 cup salt
3 bunches curly endive
One 18 inch styrofoam cone
1 small box round toothpicks
Cocktail sauce

Thaw shrimp if frozen. In a 4-quart saucepan, bring water and salt to boil. Add shrimp and reduce heat. Cover and simmer 3 to 4 minutes or until the largest shrimp is opaque in the center when tested by cutting in half. (Cooking time will vary according to size of shrimp. Jumbo shrimp will require a little longer cooking time.) Drain. Peel shrimp, leaving the tail section of the shell on. Remove sand veins and wash. Chill. Separate and wash endive. Chill. Starting at the base of the styrofoam cone and working up, cover the cone with overlapping leaves of endive. Fasten endive to the cone with toothpick halves. Cover fully with greens to resemble Christmas. Attach shrimp to tree with toothpicks. Size of shrimp will determine number of hors d'oeuvres. Serve with cocktail sauce.

Cocktail Sauce:
1-1/2 cups ketchup
2 tbs horseradish
1 tbs lemon juice
2 tbs Worcestershire sauce
1-1/2 tsp sugar
1/2 tsp salt
Dash pepper
Dash liquid hot pepper sauce

Combine all ingredients. Chill.

Makes approximately 1-1/2 cup sauce

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana