Suzanne's Shrimp Cocktail
A 70s recipe from the penultimate hotel
Steps
Thoroughly mix the first eight ingredients , and chill to blend flavours.
Steam the shrimp until they are just tender do not overcook or the shrimp will be rubbery.
Place 3 4 fl.
Oz.
Of the sauce mixture into small stemmed cocktail or wine glasses.
Drape several shrimp over the top of each glass , with tails hanging over the sides.
Stick a 4- 5 chunk of fresh celery in the centre of each glass.
Serve chilled with bloody marys.
Ingredients
chili sauce, no-salt-added ketchup, prepared horseradish, worcestershire sauce, salt, citrus juice, fresh parsley, louisiana hot sauce, jumbo shrimp, celery