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Amuse
Bouche
Shrimp on Ice Cocktail Recipe
source: recipe and
photograph created by www.finedinings.com
Serves 1
3 to 6 frozen cooked Shrimp thawed, tails intact (71 - 80 count)
crushed ice
fresh Parsley sprig
Cocktail Sauce (recipe follows)
Martini Glass
Chinese Spoon
Fill a martini glass with crushed ice; put shrimp on top with tails hanging over the edge; garnish with
parsley. Add cocktail sauce to a Chinese spoon and serve.
Cocktail Sauce
recipe by my son Dave Bucholz
1 tablespoon Chili Sauce
1-1/2 teaspoons hot cream style horseradish
pinch of sugar
1/2 teaspoon Kosher salt
1/8 teaspoon freshly cracked black pepper
1/2 teaspoon fresh lemon juice
1 drop Tabasco Sauce
1/8 teaspoon Worcestershire Sauce
small garlic clove, minced
In a small bowl combine all ingredients mixing well to blend.
Wine recommendation: Chardonnay
See more of my
Amuse Bouche Recipes
with photographs
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