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Dragon Claws with Blood Sauce

 Dragon Claws with Blood Sauce
Stand back and watch guests gobble up this cold Halloween appetizer! —Taste of Home Test Kitchen
6 ServingsPrep/Total Time: 25 min.


  • 10 cups water
  • 1 teaspoon salt
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup ketchup
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 4 teaspoons prepared horseradish
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • Lemon wedges, optional


  • In a large saucepan, combine water and salt; bring to a boil. Add
  • shrimp. Reduce heat; simmer, uncovered, for 2-3 minutes or until
  • shrimp turn pink, stirring occasionally. Drain. Cool in ice water;
  • drain. Refrigerate until serving.
  • Meanwhile, in a small bowl, combine the ketchup, lemon juice, peel,
  • horseradish, Worcestershire sauce and pepper sauce. On a serving
  • platter, arrange shrimp in groups of three to resemble dragon claws.
  • Serve with sauce; garnish with lemon wedges if desired. Yield: 6
  • servings (1-1/4 cups sauce).
Nutritional Facts: 1 serving (3 each) equals 102 calories, 1 g fat (trace saturated fat), 112 mg cholesterol, 1,010 mg sodium,

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Dragon Claws with Blood Sauce (continued)

Nutritional Facts: 12 g carbohydrate, 1 g fiber, 13 g protein.