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Amuse Bouche
Shrimp Cocktail
in a shot glass
recipe and photograph created by www.finedinings.com
Serves 12
12 frozen cooked Shrimp thawed, tails intact (41 - 50 count)
12 shot glasses
Cocktail Sauce (recipe follows)
Fill shot glasses with 1 tablespoon cocktail sauce, straddle a shrimp on rim
of glass (tail facing up) and serve.
Cocktail Sauce
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 sauce
Wine recommendation: Chardonnay; Sauvignon Blanc
See more of my
Amuse Bouche Recipes
with photograph for unique ideas
Also see my
Gourmet
Appetizer Recipes...
photographs for each one!
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