Amuse Bouche Shrimp Cocktail Appetizer
serve as the first course - See my Cocktail Sauce Recipe 

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Amuse Bouche shrimp cocktail appetizer, spoon 1 tablespoon cocktail sauce onto each plate; add three shrimp and a parsley sprig. Fill shot glasses with 2 tablespoons wine and serve for a first course appetizer recipe.  A small offering for an interesting and tasty way to start a Dinner Party... this is so simple to do and yet a unique way to please anyone's taste buds.  
See more Amuse Bouche Recipes


Amuse Bouche Shrimp Cocktail 
Appetizer
created by Peggy Bucholz for www.finedinings.com

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Prep Time: 25 min   Total Time: 25 min   Serves: 10

Ingredients:

30 frozen cooked Shrimp thawed, tails intact (61 - 70 count)
1-1/4 cups dry white wine
10 fresh parsley sprigs

10 shot glasses

Instruction:


Spoon 1 tablespoon cocktail sauce onto each plate; add three shrimp and a parsley sprig. Fill shot glasses with 2 tablespoons wine and serve.

Cocktail Sauce:
1/2 cup Chili Sauce or Catsup
2 Tablespoons hot cream style horseradish
1/4 teaspoon sugar
1/2 teaspoons 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

Combine ingredients in a small bowl, mix well to blend.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com