Shrimp Boats

Cooked shrimp
Cocktail sauce (recipe follows)
Belgian endive leaves
Fresh dill sprigs

Chop shrimp into 1/2” pieces and place in a bowl. Add cocktail sauce and toss to combine. (I use about 1/4 cup for 1/2 pound of shrimp, but some like more and some less.)

Spoon shrimp cocktail mixture into individual Belgian endive leaves. Top with a small sprig of fresh dill. (I like garnishing the shrimp in this way rather than adding chopped dill to the mixture so that those who don’t care for dill can easily remove it. Plus, it looks pretty! If you choose not to use dill, fresh chopped parsley is also a nice garnish.)

Kaufmann 1 Cocktail Sauce

1/4-cup tomato paste
1 Tablespoon fresh lemon juice
Zest of 1/2 a lemon
1-teaspoon apple cider vinegar
1 teaspoon grated fresh horseradish *
1/4-cup water
1/4-teaspoon salt
Optional: 1/4-teaspoon red pepper flakes

Whisk all ingredients together in a small bowl until smooth.

*You can use reconstituted dried horseradish, but add in 1/4-teaspoon increments if doing so as it can be stronger than fresh. Or you can make fresh by grating fresh horseradish root and adding a bit of cider vinegar. Be careful of the fumes when grating!

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