RECIPE #4024 - SHRIMP SHOOTERS - Thursday, August 2, 2007 - | Nashville News, Weather & Sports

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



Worcestershire sauce

Tabasco sauce

Mix all ingredients. Chill 1-2 hours before of serving.


3-4 large cucumbers

1/2 lb jumbo shrimp

1 carrot

3-4 pieces celery

1 lemon

1 T olive oil

1 t fresh garlic

fresh dill


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.

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