Shrimp Cocktail with Yogurt Sauce



4 servings



2 lbs. shrimp
1 head lettuce
1 dash thyme
1 bay leaf
1 tbsp. finely chopped parsley
10 oz. frozen trimmed asparagus, thawed
1 cup mayonnaise
1 tbsp. ketchup
7 oz. yogurt
2 to 3 drops Tabasco sauce
1 tsp. white or
red pepper
2 to 3 scallions, minced (greens only)
Salt and pepper


Clean the shrimps and place them on high heat in a pot of hot water. Add the bay leaf, thyme, parsley, salt and pepper. Boil shrimp a few minutes; drain, then peel.

Wash the lettuce; dry well, and place the larger leaves into 4 bowls. Shred the remaining lettuce leaves and place in a large bowl with the shrimps, asparagus, mayonnaise, catsup, yogurt, red pepper, scallions, tabasco and salt to taste. Mix together. Divide the mixture between the 4 bowls and place in the refrigerator until just before serving.

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