Gazpacho Shrimp Cocktail Recipe
Ingredients
1/2 cup each chopped green bell pepper and pared, seeded, and chopped cucumber
1/2 medium tomato, blanched, peeled, seeded, and chopped
2 tablespoons plus 2 teaspoons chili sauce
2 tablespoons chopped onion
1 tablespoon plus 1 teaspoon ketchup
1 tablespoon olive or vegetable oil
2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1/4 teaspoon Worcestershire sauce
1 small garlic clove, crushed
12 small romaine or iceberg lettuce leaves
8 ounces shelled and deveined cooked shrimp, chilled
Directions
In work bowl of food processor, or blender container, combine all ingredients except lettuce and shrimp and process until vegetables are finely chopped [do not puree); pour into a container, cover, and refrigerate until chilled.
Chill 4 cocktail glasses.
In each glass place 3 lettuce leaves, then arrange 2 ounces of shrimp around rim of each glass.
Stir dressing and ladle 1/4 of mixture into center of each portion.
Chill 4 cocktail glasses.
In each glass place 3 lettuce leaves, then arrange 2 ounces of shrimp around rim of each glass.
Stir dressing and ladle 1/4 of mixture into center of each portion.
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