Amuse Bouche Shrimp Cocktail Sauce
served in a hollowed out tomato shell


Amuse Bouche appetizer.. shrimp with cocktail sauce served in a tomato shell. This easy appetizer idea is unique and a snap to make. See more of my Amuse Bouche Recipes with photograph for lots of excellent ideas. Be sure to see my Gourmet Appetizers photos for each one!

Amuse Bouche Shrimp Cocktail in tomato shell
recipe and photograph created by Peggy Bucholz for

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Prep Time: 30 min   Total Time: 30 min   Servings: 1


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

1 small tomato, stem attached
1 small cabbage leaf for garnish
1 frozen cooked Shrimp thawed, tail intact (31 - 40 count)

Garnishes (optional)
1 fresh basil sprig
1 small sprig fresh parsley
cracked black pepper


To make cocktail sauce combine the first 9 ingredients in a small bowl.

Cut a thin slice from bottom of tomato so that it will sit flat on a plate. Cut 1/3 off the top (set top aside). Scoop out inside leaving a 1/4 inch wall, fill inside with cocktail sauce and place on a serving plate with the reserved top, the cabbage leaf. Arrange seafood, basil and parsley on the plate. Sprinkle with black pepper and serve.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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