Amuse your
guests with a delicious shrimp appetizer
this
easy
amuse bouche idea of filling a hollowed out tomato shell with cocktail sauce
and
serving with
shrimp is unique and a snap to make
See more of my Amuse
Bouche Recipes with photograph for
lots of amuse bouche unique ideas
Also see my Gourmet
Appetizers photographs for each one!
Amuse Bouche
Shrimp Cocktail in a Tomato Shell
recipe and photograph created by Peggy Bucholz for www.finedinings.com
For each amuse bouche you will need:
1 small tomato, stem attached
1 small cabbage leaf for garnish
1 frozen cooked Shrimp thawed, tail intact (31 - 40 count)
1 sprig fresh basil sprig for garnish
1 small sprig fresh parsley for garnish
cracked black pepper for garnish
Cut thin slice from bottom of tomato to sit flat on a plate, cut 1/3 off top (set aside for a
garnish), remove
center leaving 1/4 inch shell, fill with cocktail sauce.
Place cabbage
leaf on a serving plate, add the tomato shell and top.
Garnish with shrimp, basil and parsley; sprinkle
plate with black pepper and serve.
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
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created by Peggy Bucholz, Fine Dining Gourmet
Recipes
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established 2001 www.finedinings.com
