Bloody Mary Shrimp Cocktail in Chinese Soup Spoons(Amuse Bouche)
Ready In: 45 mins
Serves: 16
Ingredients
- 16 large shrimp, cooked peeled and deveined (large, not jumbo)
- 3 tablespoons tomato paste
- 1⁄3 cup water
- 1 ounce vodka
- 2 1⁄2 teaspoons fresh lemon juice
- 1⁄2 teaspoon prepared horseradish
- 1⁄8 teaspoon sugar
- salt and pepper, to taste
- 1 dash 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)
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off