Amuse Bouche Recipe, Amuse Bouche Shrimp Cocktail in a Tomato Shell, How To Make Amuse Bouche Shrimp Cocktail in a Tomato Shell

delight your guests with a delicious shrimp appetizer,
this easy amuse bouche idea of filling a hollowed out tomato shell with cocktail sauce served 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 serving 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), scoop out inside portion of tomato leaving a 1/4 inch shell, fill with cocktail sauce.

Place cabbage leaf on a serving plate, add the filled tomato shell and reserved tomato top. Add a shrimp, basil and parsley; garnish plate by sprinkling 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: Pinot Gris; Chardonnay