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Shrimp Cocktail
Recipe
Shrimp
Cocktail
Sauce
source: recipe and
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Serves 2
20 - 24 frozen cooked Shrimp thawed, tails intact (61-70 count)
Cocktail Sauce
(recipe follows)
2 fresh lemon slices for garnish
2 parsley sprigs for garnish
Spoon cocktail sauce into martini glasses. Place 10 - 12 shrimp on rim of
each glass with tails on outside.
Make a slit in lemon slices starting at the center of the slice and cutting through the lemon
rind; place on rim of glass with a parsley sprig and serve.
Cocktail Sauce
recipe by my son
Dave Bucholz - make 1 week ahead
1/2 cup catsup or chili sauce
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
Combine all ingredients in small bowl; cover and refrigerate overnight to develop flavors.
Serve with shrimp
cocktail. Yield: 2/3 cups
Wine recommendation: Chardonnay
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