Prep 45 mins
Cook 0 mins
You can always serve this appetizer as an ordinary shrimp cocktail, with shrimp and sauce on the side (or in a martini glass). However, for a dramatic presentation and for the most effective delivery of the sauce, porcelain Chinese soup spoons are the way to go. Not only are they perfect for single servings, they eliminate the issue of "double-dipping." And, in each spoon you have the right amount of sauce to fulfill its promise of "going straight to your head." Feel free to adjust the amount of vodka in the sauce to suit your preference, either for a stronger taste or less of a bite. I promise that you'll be the talk of the town after serving this sensational (and quick and easy!) appetizer! Porcelain Chinese soup spoons are available at an inexpensive price at most Oriental supermarkets or on-line through Amazon.com.
- 16 large shrimp, cooked peeled and deveined (large, not jumbo)
- 44.37 ml tomato paste
- 78.07 ml water
- 28.34 g vodka
- 12.32 ml fresh lemon juice
- 2.46 ml prepared horseradish
- 0.59 ml sugar
- salt and pepper, to taste
- 0.25 ml cayenne pepper (or to taste)
- 1 jalapeno, sliced into rounds and seeds removed (optional, for garnish. I even like the canned pickled jalapeno slices,if I'm in a hurry)
- Whisk the tomato paste and water in a measuring cup until smooth (the mixture should be of a somewhat thick consistency). Add the vodka, lemon juice, horseradish, and sugar. Season to taste with the salt, pepper, and cayenne.
- Serve individually in 16 porcelain Chinese soup spoons by adding about a 1/2 tablespoon of sauce into each spoon, topped with a shrimp and a jalapeno slice, if desired. Serve chilled.