Bloody Mary Shrimp Cocktail in Chinese Soup Spoons(Amuse Bouche)

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READY IN: 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 16
    large shrimp, cooked peeled and deveined (large, not jumbo)
  • 3
    tablespoons tomato paste
  • 13
    cup water
  • 1
    ounce vodka
  • 2 12
  • 12
    teaspoon prepared horseradish
  • 18
    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)
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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.
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