when
should this be served? - as the first course when dinner guests are
seated
this is so
simple to do to delight your guests and start
Dinner Parties - it sets the mood for an elegant dining experience
this is so tasty and can be made in advance, it will keep in
the refrigerator for up to a week
Amuse Bouche Shrimp Cocktail
in shot glasses
source: recipe and photograph created by
Peggy Bucholz for my website www.finedinings.com
Serves 12
12 frozen cooked Shrimp thawed, tails intact (41 - 50 count)
12 shot glasses
Fill glasses with a scant 1 tablespoon sauce, straddle seafood on rim
of glass (tail facing up) and serve.
Cocktail Sauce - or use a commercial
brand
(recipe by my son, Dave Bucholz)
1/2 cup Chili Sauce or Catsup
2 Tablespoons hot cream style
horseradish
1/4 teaspoon sugar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly cracked
black pepper
2 teaspoons fresh lemon juice
4 drops Tabasco sauce
1/2 teaspoon Worcestershire
Sauce
2 garlic cloves, minced.
In a small bowl combine all ingredients mixing well to
blend; cover and refrigerate overnight to develop the flavors.
Yield: 2/3 cup
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Wine
recommendation: Pinot Gris; Chardonnay |
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