Recipe - Pink Sparkles Frosting

4 pound Headless shrimp; boiled with
seasoning your favorite
way, and peeled

SAUCE
One half cup Cooked beet; minced
One fourth cup Beet juice (to color the
sauce not vital)*
1 One half cup Sour cream
One half cup Mayo; homemade if possible
One fourth teaspoon Salt
1 tablespoon Grated horseradish or more
to taste (careful not to
overpower the shrimp)
Serve over lettuce

Note: *I prefer to use One fourth cup of the court bouillon in which the shrimp
were cooked (make sauce and check before adding salt in this case) in place
of the beet juice, but the color isn't as pretty.

Good for a buffet. Can be pretty low fat with nonfat sour cream
(Land0Lakes is my favorite) and low or non fat mayo. (But you sacrifice a
lot of good flavor if you omit homemade mayo) Posted to KitMailbox Digest
by ddmmom@popalex1.linknet.net on Jul 10, 1997