Shrimp Cocktail Christmas Tree
Servings 16
Equipment
- 24 inch Foam Cone
- Toothpicks
- Kitchen Scissors
- Red Ribbon or Premade Bow
- Hot Glue
Ingredients
- 4 pounds Chilled Cooked Jumbo Shrimp (20-25 count per pound)
- 3 bunches Curly Kale
- Lemon Wedges for serving
- 1/2 cup Ketchup
- 1/2 cup Chili Sauce
- 3 tablespoons Prepared Horseradish
- 2 teaspoons Fresh Lemon Juice
- 1/2 teaspoon Worcestershire Sauce
- 3 dashes Hot Sauce
- Curly Parsley optional
Instructions
Gather Supplies
- Start by buying a foam cone that will fit in your refrigerator. A white foam cone or a green floral cone will both work.
- Safely thaw frozen cooked shrimp in the refrigerator overnight. Drain and pat dry. Keep shrimp refrigerated until ready to add to cone.
Making the Tree
- To create the Christmas Tree, cut alongside kale stems to create the longest strips of kale possible and discard stems. You will have two kale strips from each leaf. Starting at the bottom of the cone, use largest kale strips with curly edge pointing down and wrap around the cone. Use toothpicks to secure. Chill tree before attaching shrimp to help everything stay cold.
Attaching the Shrimp
- Working quickly, use toothpicks to attach well chilled shrimp to cone in a spiral pattern. For best results, keep shrimp over ice while working to attach them. If you need to take a break, return shrimp and cone to refrigerator to make sure it stays chilled. Attach bow to top of cone. I hot glued the bow to a toothpick and inserted the toothpick into the top of the cone. Return shrimp tree to refrigerator and keep chilled until ready to serve.
Prepare Cocktail Sauce
- Whisk together ketchup, chili sauce, horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce. Chill before serving.