RECIPE #4024 - SHRIMP SHOOTERS - Thursday, August 2, 2007
Chef Christopher Newton/Chef Christopher's Catering
1/2 cup ketchup
1 T fresh horseradish
1 T vodka
Mix all ingredients. Chill 1-2 hours before of serving.
3-4 large cucumbers
1/2 lb jumbo shrimp
3-4 pieces celery
1 T olive oil
1 t fresh garlic
Place shrimp in boiling water with 1/2 a lemon. Cook until no longer translucent. Shock in bowl of ice water. Drain. Marinate with oil, garlic, lemon, salt and fresh dill. Peel cucumber. Cut into 3-inch sections. Core out center with paring knife. Fill with cocktail sauce. Add shrimp and garnish with carrot, celery and dill.