3 lb large shrimp, peeled, deveined and cooked 1.5 kg
1-1/4 cups mayonnaise 300 mL
1/3 cup chili sauce 75 mL
1 tsp onion, grated 5 mL
1 tbsp fresh parsley, chopped 15 mL
1 tbsp Worcestershire sauce 15 mL
1 tsp horseradish 5 mL
1 tbsp sweet pickle relish 15 mL
1 tsp Dijon mustard 5 mL
2 tsp capers, rinsed 10 mL
1 small jar lumpfish caviar (red or black) 1
In a large bowl, combine all of the ingredients except the shrimp and caviar.
Add the shrimp. Carefully fold in caviar and chill for a few hours or overnight.
Serve on lettuce cups as a first course.
1-1/4 cups mayonnaise 300 mL
1/3 cup chili sauce 75 mL
1 tsp onion, grated 5 mL
1 tbsp fresh parsley, chopped 15 mL
1 tbsp Worcestershire sauce 15 mL
1 tsp horseradish 5 mL
1 tbsp sweet pickle relish 15 mL
1 tsp Dijon mustard 5 mL
2 tsp capers, rinsed 10 mL
1 small jar lumpfish caviar (red or black) 1
In a large bowl, combine all of the ingredients except the shrimp and caviar.
Add the shrimp. Carefully fold in caviar and chill for a few hours or overnight.
Serve on lettuce cups as a first course.
