A classic dish that began to appear on menus in the U.K and U.S.A in the late  1950’s and became extremely popular through the 60’s and 70’s the Prawn or Shrimp Cocktail means slightly different things in different countries. In Mexico its made in a soupy tomato base, in the USA its served with a spicy dipping sauce but the one we grew up eating was mayonnaise based which is much more common in Great Britain. You can add cooked or poached lobster and crab meat to this as well for a super luxe starter. I sometimes substitute the chilli sauce with horseradish or wasabi.

 

INGREDIENTS FOR 3

400 GRAMS MEDIUM TO LARGE SHRIMP DEVEINED TAILS ON STEAMED

1 CUP GOOD QUALITY MAYONNAISE (store bought or homemade)

1 TEASPOON HOT SAUCE SUCH AS TABASCO, HABANERO, JALAPENO (OR TO TASTE)

1 TEASPOON SHERRY WINE OR RED WINE VINEGAR

3/4 TEASPOON CASTOR SUGAR

1/4 TEASPOON WHITE PEPPER POWDER

1/2 TSP WORCHESTERSHIRE SAUCE

3 TABLESPOONS TOMATO PASTE OR KETCHUP OR VERY THICK TOMATO PUREE

SALT TO TASTE

1.5 CUPS ASSORTED GREENS SUCH AS

CURLY LETTUCE

RED LETTUCE

ICEBERG LETTUCE

SLICED AVOCADO

DICED ENGLISH CUCUMBER

FINELY SLICED GREEN CABBAGE (RESERVE OUTER LEAVES FOR CUPS IF USING CABBAGE)

 

GARNISH

PARSLEY, DILL, MINT OR CELERY SPRIGS

LIME OR LEMON WEDGES

 

METHOD:

REMOVE THE TAILS OFF ALL SHRIMP EXCEPT 3 OF THE LARGEST ONES.

COMBINE ALL THE INGREDIENTS FOR THE SAUCE WITH A WHISK. TASTE AND ADJUST FOR SALT, SWEET AND SOUR. STIR IN SHRIMP

PLACE CABBAGE CUPS IF USING INTO 3 SERVING BOWLS.

FILL WITH GREENS. DIVIDE SHRIMP BETWEEN THE 3 BOWLS.

GARNISH WITH HERBS, LIME OR LEMON AND ONE TAIL ON SHRIMP