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suzanne s shrimp cocktail


a 70s recipe from the penultimate hotel


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  1. Thoroughly mix the first eight ingredients
  2. And chill to blend flavours
  3. Steam the shrimp until they are just tender do not overcook or the shrimp will be rubbery
  4. Place 3 4 fl
  5. Oz
  6. Of the sauce mixture into small stemmed cocktail or wine glasses
  7. Drape several shrimp over the top of each glass
  8. With tails hanging over the sides
  9. Stick a 4- 5 chunk of fresh celery in the centre of each glass
  10. Serve chilled with bloody marys

Step 8

Total Time in Minute 35

Ingredients Count 10

cooking suzanne s shrimp cocktail

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Chili sauce

No-salt-added ketchup

Prepared horseradish

Worcestershire sauce


Citrus juice

Fresh parsley

Louisiana hot sauce

Jumbo shrimp


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