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Shrimp Congelia

by Sally Bernstein

Serves 4-6 as an appetizer

1 pint mayonnaise
2 Tbsp. chill sauce
1 ⅓ cans tomato paste
1 tsp. Italian salad dressing (dry) powder
2 garlic pods
cayenne pepper-to taste
lemon juice-to taste
2 Tbsp. olive oil

1 lb. shrimp
lemon juice

Parmesan cheese
whole lemon


Mix the first 8 ingredients well and put in the refrigerator overnight, or for several days.

Boil 1 lb. shrimp with salt and lemon juice. Peel shrimp, put in individual serving shells and cover with the sauce. Sprinkle with Parmesan cheese, place under the broiler until the edges are slightly browned and bubbly.

Serve with lemon wedge or 1 lemon in net; and fresh parsley.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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