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 SHRIMP 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 horseradish
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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