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 | ||
| Onion | 2 Tablespoon, chopped | |
| 1 tablespoon plus 1 teaspoon ketchup | ||
| 1 tablespoon olive or vegetable oil | ||
| Prepared horseradish | 2 Teaspoon | |
| Cider vinegar | 1 Teaspoon | |
| Worcestershire sauce | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), 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.
Chef
