Recipe card for Shrimp Christmas Tree and Cocktail Sauce

Recipe card for Shrimp Christmas Tree and Cocktail Sauce


2 pounds medium shrimp, fresh or frozen
1 1/2 quarts water
1/3 cup salt
3 bunches curly endive
1 styrofoam cone, 1 1/2 feet high
1 small box round toothpicks
Cocktail Sauce

Thaw frozen shrimp. Place shrimp in boiling salted water. Cover and simmer about 5 minutes or until shrimp are pink and tender. Drain. Peel shrimp, leaving the tail section of the shell on. Remove sand veins and wash. Chill. Separate and wash endive. Chill. Starting at the base of the styrofoam cone and working up, cover the cone with overlapping leaves of endive. Fasten endive to the cone with toothpick halves. Cover fully with greens to resemble Christmas tree. Attach shrimp to tree with toothpicks. Provide cocktail sauce for dunking. Makes 8 servings.


1 1/2 cups catsup
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons horseradish
1 1/2 teaspoons sugar
Generous dash of liquid hot pepper sauce
Salt and pepper to taste.

Combine all ingredients and chill.

This public document was promulgated at an annual cost of $29,515.00, or $0.0059 per copy to th [illegible] Department of Natural Resources to encourage the consumption of shrimp.


State Archives of Florida: Collection N2009-3, Box 139, Folder 12


Recipe card from the Florida Department of Natural Resources for a Shrimp Christmas Tree and Cocktail Sauce. The card was distributed as a way of encouraging citizens to use Florida seafood products in their holiday meal planning.