Amuse Bouche Shrimp in Zesty Cocktail Sauce
Served On Chinese Spoons

Shrimp Cocktail

recipe and photograph created by Peggy Bucholz for my website
www.finedinings.com

Prep Time: 15 min   Total Time: 15 min   Servings: 6


Ingredients:

1/4 cup Chili Sauce or Catsup
1 tablespoon hot cream style horseradish
1/8 teaspoon sugar
1/4 teaspoons Kosher salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon fresh lemon juice
2 drops Tabasco
1/4 teaspoon Worcestershire Sauce
1 garlic clove, minced
6 frozen cooked Shrimp thawed, tails intact (21 - 25 ct.)

6 Chinese spoons
Parsley for garnish

Instruction:

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

Fill Chinese spoons with a scant 1 tablespoon cocktail sauce; cut a very thin slice off the bottom of each shrimp so they will sit flat and not topple over; set them upright on each spoon.

Place them on small individual plates before guests are seated, add a parsley garnish. This will surely impress anyone as they view the dinner table finding their seats.

Wine recommendation: Pinot Gris; Chardonnay

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