Fried shrimp batons with apricot ginger sauce
Alcoholic beverages
We moved back to Denver shortly before our wedding in 2002. Having been a chef and caterer respectively and self-declared food snobs coming from San Francisco, we were a bit worried about finding a good caterer. Denver had been improving in the food scene but we were still disappointed after several interviews with caterers who lacked imagination and had never heard of sriracha. We finally settled on someone who would let us provide the recipes and some guidance. Since the beef short ribs they had cooked for our tasting were flavorless and about as tender as mouthful of rubber bands, we also gave strict instructions for the meat and my husband cooked the sauce the morning of our wedding. <br /> <br />One item we created for that day were these skinny, fried shrimp items. I call them batons a bit unwillingly, but I suppose that’s what they are. They were my favorite item in the cocktail phase of events so I was bitterly disappointed that the plate that had been saved for me while photos were being snapped (forever) was missing the shrimp things altogether. Alas, I can make my own whenever I want and they always remember me of our wedding day.
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