Shrimp Cocktail with Pineapple




2 lbs. shrimp (fresh or
frozen), cooked, peeled and deveined
2 cups pineapple cubes (fresh or
fresh dill sprigs
2 lemons, cut in wedges

Cocktail Sauce

3/4 cup chili sauce
1 tbsp. Lemon juice
1 tbsp. prepared horseradish
1 tsp. Worcestershire sauce
Hot pepper sauce, dash


COCKTAIL SAUCE: In small bowl, combine chili sauce, lemon juice, horseradish, Worcestershire and hot pepper sauce; mix well. Cover and refrigerate for up to 2 weeks.

Just before serving, arrange shrimp and pineapple in cocktail glasses; garnish each with dill and lemon wedge. Spoon tablespoonful cocktail sauce over each, or pass cocktail sauce separately. Makes 12 servings.

The Canadian Living Entertaining Cookbook

Author's Comments

Shrimp cocktail is a popular starter for special family dinners. Combining the shrimp with fruit, such as pineapple, avocado, orange or grapefruit sections, adds flavor and makes the shrimp stretch a bit further.

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