Prep Time: 30 min Total Time: 30 min
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)
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.
recommendation: Pinot Gris; Chardonnay|