A festive appetizer platter
of skewered shrimp and Jack cheese cubes served with a dipping
cocktail sauce and lemon wedges.
Pepper
Jack Shrimp Cocktails
- 1 pound (26 to 30 count)
frozen shrimp, cooked and deveined
1/2 pound pepper Jack cheese
1 bunch kale, rinsed
1/2 cup prepared cocktail sauce
toothpicks, frilled or fancy
1 lemon, cut into wedges, for garnish
- Thaw the shrimp under
cold running water.
- Cut the cheese into 1/2-inch
square cubes.
- Line a serving platter
with kale.
- Pour cocktail sauce in
a serving dish and place it in the center of the kale-lined platter.
- Place a cube of cheese
in the center of each shrimp where the natural curve occurs.
With a toothpick, skewer the shrimp, first through the tail,
then through the cheese cube, then into the shrimp again. Place
the skewered shrimp on the platter. Continue until all of the
shrimp are skewered.
- Arrange the lemon wedges
on the platter to garnish.
- Chill the shrimp platter
about 1/2 hour before serving.
Makes 26 to 30 appetizers.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
loading
|
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
