Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Shrimp Cocktail with Two Sauces and Savory Tuile

Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Very thin channeled slices

Method

Procedure

Plating

  1. Line the inside of a 12-fl oz (360-mL) martini glass with the cucumber slices.
  2. Holding a squeeze bottle in each hand, squeeze the cocktail sauce and the mayonnaise into the glass at the same time so they pool into the glass side by side.
  3. Hang the shrimp on the rim of the glass.