Shrimp cocktail – en.Kung-Food

Invented in the 1960s by British chef Fanny Cradock, shrimp cocktail is a seafood dish consisting of shrimps served usually in a glass, together with Marie Rose sauce. Shrimp cocktail was extremely popular in Great Britain from 1960s to the late 1980s and after a couple decades it made a comeback in recent years. Chef Fanny Cradock is credited with inventing the Marie Rose sauce as well as the shrimp cocktail; even though in North America the sauce is red and made of ketchup and horseradish, in other areas of the world this sauce is pink and based on a mixture of mayonnaise and ketchup. If you prefer, you can serve your shrimp cocktail with any sauce, even just plain mayonnaise, dutch sauce or tartar sauce.

INGREDIENTS FOR THE SHRIMPshrimp-cocktail-3-300x200-7519277
24 or more large shrimp 1 clove garlic, finely minced 1 lemon, halved 1/2 teaspoon chili powder

1 teaspoon salt

INGREDIENTS FOR THE SAUCE 1/2 cup chili sauce 1 cup ketchup 1/2 teaspoon Tabasco

1 tablespoon horseradishshrimp-cocktail-212x300-8904005

1 dash Worcestershire sauce Juice of 1/2 lemon

1/2 clove garlic, finely minced

Start by preparing the cocktail sauce, mixing all the ingredients together in a bowl and putting it in the the fridge until ready to serve. Try to choose a chili sauce that suites your taste as well as your guests, so I would personally go for a not too spicy one, even though I love spicy sauces. Start with a couple tablespoons first, then taste and adjust accordingly.

Take a pot with water, minced garlic, lemon and a dash of salt and bring it to boil. Once the water starts to boil, add the shrimp and when the water returns to a boil, your shrimp should be ready and perfectly done. Usually the shrimp should be bright pink after being cooked; drain and put the shrimp in another bowl with ice cold water, for 1-2 minutes. After that, peel the shrimp but be careful to leave the tail. Drain again and serve your lovely shrimp cocktail in a glass together with the cocktail sauce.

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