Holiday shrimp tree

By Lynn Crawford
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Holiday shrimp tree

Total Time



  • 2 pounds cooked 16/20 peeled and deveined shrimp
  • 1 bunch kale, leave washed and dried
  • 1 foam cone, about 1½ feet tall
  • 1 box small round toothpicks
  • 1 pint cherry tomatoes
  • 2 lemons, cut into thin wedges
  • Cocktail sauce and Mary Rose sauce for dipping, see recipes below

Cocktail sauce

  • 1 ½ cups ketchup
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 ½ tablespoons prepared horseradish (more to taste)
  • ¼ teaspoon Tabasco sauce (more to taste)
  • 1/8 teaspoon freshly ground black pepper

Marie Rose sauce

  • ½ cup mayonnaise
  • ½ cup ketchup
  • Lemon juice, to taste
  • Worcestershire sauce, to taste
  • Salt and pepper



  1. Starting at the base of the cone and working up, cover the cone with overlapping leaves of kale. Fasten kale to the cone with toothpick halves. Cover fully with greens to resemble a Christmas tree. Use toothpicks to attach shrimp to the tree in loose spirals.
  2. For flair, add a small red bow to the top of your tree. Serve with cocktail sauce.
  3. The tree can be assembled several hours in advance. But be sure it is tightly wrapped in plastic to keep the shrimp from drying out. Refrigerate until ready to serve.

Cocktail sauce

  1. In small bowl, combine catsup, lemon juice, Worcestershire, horseradish, Tabasco and pepper. Chill thoroughly. Refrigerate until ready to use.

Marie Rose sauce

  1. Mix the mayonnaise and ketchup together in a small bowl.  Add lemon juice and Worcestershire and season with salt and pepper to taste.  Keeps refrigerated for up to two weeks.


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