I have been admiring the mini parfait glasses at Pier1 for months, but added them to my “want but do not need list” for party entertaining. However, I was super pumped when I found them at Marshall’s for less than half the price! Score!!
There are so many fun things that you can serve in these mini dishes. I love them for layered desserts, but they also make perfect glasses for serving shrimp cocktail. I added a small romaine leaf, cocktail sauce, a medium size peeled shrimp, freshly squeezed lemon juice and a little lemon zest. They make a beautiful presentation and a tasty bite-sized tapas dish. This is a healthy holiday appetizer that you can feel great about serving to your guests! Enjoy~
Shrimp Shooters
Ingredients:
Cooked fresh shrimp, peeled and deveined (tail on) you can use frozen cooked shrimp, just thaw according to package directions
romaine leaves
zest of one lemon
juice of one lemon
cocktail sauce (recipe below)
Cocktail sauce:
1 cup organic ketchup
3 tbsp horseradish (or more to taste)
3 tsp fresh lemon juice
1/2 tsp Worchestershire sauce
dash salt
dash Tabasco sauce
Mix all ingredients and serve with shrimp.
Place a small romaine leaf in each mini parfait glass. Add cocktail sauce and place shrimp on top. Squeeze a little lemon juice over each shrimp and top with a little lemon zest. Easy breezy and oh so elegant! Chill until ready to serve.
- For Shooters:12 large tail-on shrimp cooked, peeled and deveined. Leave tail on. *
- 12 romaine lettuce leaves
- zest of one lemon
- juice of one lemon
- cocktail sauce recipe below
- 12 mini parfait glasses
- For Cocktail Sauce:1 cup organic ketchup
- 3 tbsp horseradish or more to taste
- 3 tsp fresh lemon juice
- 1/2 tsp Worchestershire sauce
- dash salt
- dash Tabasco sauce
- Add all cocktail sauce ingredients to a bowl and mix until well combined. Refrigerate until ready to assemble shooters.
- Place a small romaine leaf into each mini parfait glass. Add cocktail sauce and place shrimp on top. Squeeze a little lemon juice over each shrimp and top with a little lemon zest. Chill until ready to serve.
*You can also use frozen cooked shrimp, just thaw according to package directions
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Oh man! I wish I could have one of these now 🙂 They look soooooo good! I sure hope to be seeing this next week on Recipe of the Week! hehehe
These are so cool. My wife made something similar last year for my birthday, but it was actually a soup shooter. I love your lettuce treatment.
Nice looking glasses you got there and with the shrimp… even prettier! I like how you styled the cocktails.
~ ray ~
Thank you so much!
My husband would LOOOOOVVE you for making such a simple yet wonderful dish! Awesome ‘kick’ to find the glasses you wanted! They look beautiful all dressed up like that. Hope you find time to stop by my blog and check out the hot cinnamon milk mix I posted today…I made it sugar free and it’s oh so yummy. Enjoy a beautiful weekend and don’t wear yourself out Amee!
Great recipe & neat presentation! Loved it 🙂 You have a ‘Fabulous Blog’ award waiting at my space. Grab it now! Here is the link: http://teenzyummydelights.blogspot.com/2011/11/liebster-blog-award.html
These look perfect, and so elegant!
These are beautiful! Thanks so much for linking up last week!
<3 love these!
thank you for all your fabulous compliments!! 🙂
These look amazingly good! Must try 🙂 I am now following your savory blog! I too have a cooking blog and would love for you to stop by! Have a wonderful day!
http://onceamomalwaysacook.blogspot.com/
Cocktail sauce, done. Prepped fresh shrimp, done. Assemble tomorrow for cocktail hour here in sunny Puerto Vallarta . Thanks for an easy peasy, eye catching appy.
You’re welcome! I’m glad that you enjoyed the recipe.
Do you think if I made these 3 hours ahead of time and refrigerated them it would be ok, or is this assemble and serve immedietl?
Hi Ryan! They will be fine for a few hours chilled.