Amuse Bouche Shrimp Cocktail
in a shot glass


When should this be served? - As the first course as guests are seated, this is so simple to make and will delight everyone to start a Dinner Party . It sets the mood for an elegant dining experience, and is so tasty, it can be made in advance and will keep in the refrigerator up to a week. See more of my easy amuse-bouche recipes with photographs for more ideas. 
Have you tried my gourmet Salads - there are photographs, too!

Amuse Bouche Shrimp Cocktail
source: recipe and photograph created by 
Peggy Bucholz for my website

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Prep Time: 15 min   Total Time: 15 min   Servings: 12


1/2 cup Chili Sauce or Catsup
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 teaspoons Worcestershire Sauce
2 garlic cloves minced
12 cooked Shrimp thawed, tails intact (41-50 ct)
12 shot glasses


In a small bowl combine first 9 ingredients mixing well to blend; cover and refrigerate overnight to develop flavors.

Fill shot glasses with a scant 1 tablespoon tomato sauce, straddle seafood tail on rim of glass (tail facing up) and serve to your guests when they are seated, or put them on the guests plates before they are seated, this will surely impress anyone.

  Wine recommendation: Pinot Gris; Chardonnay; Sauvignon Blanc

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001