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Amuse Bouche
Shrimp Cocktail in a Tomato Shell
recipe and photograph created by www.finedinings.com
all rights reserved - copyrighted
For each person you will need:
1 small tomato, stem attached
1 frozen cooked Shrimp thawed, tail intact (31 - 40 count)
1 small cabbage leaf for garnish
1 sprig fresh basil sprig for garnish
1 small sprig fresh parsley for garnish
cracked black pepper for garnish
Cocktail Sauce (recipe follows)
Cut and discard thin slice from bottom of tomato to sit squarely; cut 1/3 off top of
tomato; set aside for a garnish. Hollow out tomato leaving 1/4 inch shell; fill tomato with cocktail
sauce.
Place cabbage leaf with filled tomato shell on plate;
lean cut tomato top against tomato shell; garnish with shrimp, basil and parsley; sprinkle
plate with black pepper; serve the amuse bouche shrimp cocktail in a tomato shell.
Cocktail Sauce
recipe by my son Dave Bucholz, it is fabulous
1/2 cup Chili Sauce or Catsup
2 Tablespoons Beaver hot Cream Style Horseradish grated horseradish root
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. Cover and refrigerate overnight to develop the flavors.
Yield: 2/3 cup
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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