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Amuse
Bouche
Shrimp
Cocktail Appetizer
recipe and
photograph created by www.finedinings.com
all rights reserved - copyrighted
Serves 10
30 frozen cooked Shrimp thawed, tails intact (61 - 70 count)
10 shot glasses
wine
10 fresh parsley sprigs
Cocktail Sauce
(recipe
follows)
Spoon 1 tablespoon cocktail sauce on each plate; add three shrimp and a parsley
sprig. Fill shot glasses with wine and serve the Amuse Bouche shrimp
cocktail appetizer.
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 flavors.
Yield: 2/3 cup sauce
Wine recommendation: Chardonnay; Sauvignon Blanc
see more Amuse Bouche Recipes
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