|
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
sauce.
I always have frozen shrimp in my
freezer to serve this easy party hors d'oeuvre with this excellent
sauce,
just put them on a bed of crushed ice .... who doesn't
like shrimp and what could be easier than this
for another simple appetizer like this one try
Gourmet Appetizers
a quick, easy, impressive delicious appetizer... makes a great party tray
Fresh Shrimp Served on Ice
with Cocktail
Sauce
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 fresh lemon juice
4 drops Tabasco
1/2 teaspoon Worcestershire
2 garlic cloves, minced
martini glass
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 tray with crushed ice, put shrimp on top, garnish with parsley, lemon rose garnish and serve. Place a small dish nearby for discarded tails.
Wine recommendation: Pinot Gris.
cabernet, merlot |
