Fresh Shrimp Served on Ice
with Cocktail Sauce Recipe






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Fresh Shrimp Served on Ice with Cocktail Sauce Recipe (photograph)












My son Dave has always been a whiz in the kitchen; he makes the best cocktail sauce I have ever tasted.
When I asked for his recipe, he gave me the list of ingredients but had no idea of the proportions because he never measures,
he just tastes as he mixes until he's satisfied.
After much testing in my kitchen I managed to make this delicious mixture.

I always have frozen shrimp in my freezer to serve this easy shrimp on ice party hors d'oeuvre with this excellent dip, 
it is a great cocktail appetizer for unexpected guests... 
just put shrimp on a bed of crushed ice ....   who doesn't like shrimp with a zesty cocktail dip ....what could be easier!

for more simple appetizers like this one try my

Gourmet Appetizers  all with photographs


see more of my easy Gourmet ideas
Seafood Appetizers

with photographs
 

a quick, easy, impressive delicious cocktail appetizer...  this makes a great party tray

Fresh Shrimp Served on Ice
with Cocktail Sauce
recipe by Dave Bucholz, photograph and presentation created by Peggy Bucholz, www.finedinings.com





1/2 cup catsup or chili sauce
2 tablespoons hot cream style
horseradish
1/4 teaspoon sugar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons lemon juice
4 drops Tabasco 
1/2 teaspoon Worcestershire 
2 garlic cloves, minced
martini glass for sauce
crushed ice
2 pound bag frozen shrimp, cooked, peeled, tail-on (61 to 70 count), thawed
2 lemon slices
parsley sprigs
Lemon Rose Garnish, optional
small dish for discarded tails

Combine catsup, horseradish, sugar, salt, black pepper, fresh lemon juice, Tabasco, Worcestershire and minced garlic cloves together in a small bowl.  Spoon into a martini glass and place on a
large platter or serving tray. Cover the tray with crushed ice, put shrimp on top the ice, garnish with fresh parsley, lemon rose garnish and serve. Place a small dish nearby for discarded tails.
 
Wine recommendation: Pinot Gris. cabernet, merlot






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 Photograph created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com