Dragon Claws with Blood Sauce Recipe

Dragon Claws with Blood Sauce Recipe
Dragon Claws with Blood Sauce Recipe photo by Taste of Home
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Dragon Claws with Blood Sauce Recipe

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Stand back and watch guests gobble up this cold Halloween appetizer! —Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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).
Originally published as Dragon Claws with Blood Sauce in Taste of Home's Halloween Annual 2006, p14

Nutritional Facts

3 each: 102 calories, 1g fat (0 saturated fat), 112mg cholesterol, 1010mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 13g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Dragon Claws with Blood Sauce in Taste of Home's Halloween Annual 2006, p14

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