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Shrimp and Prawn Cocktail
A classic shrimp and prawn cocktail with golf sauce (Marie Rose sauce), served in cocktail glasses with iceberg lettuce and avocado.
Ingredients
Assembly
- 0.5 unit Iceberg lettuce (chiffonade)
- 2 unit Avocado (chunked)
Court-bouillon
- 1 unit Cinnamon stick (for court-bouillon) optional
Golf Sauce
- 200 g Mayonnaise
- 60 g Ketchup
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp Brandy optional
Shellfish
- 500 g Prawns (peeled, deveined)
- 500 g Freshwater shrimp (peeled, deveined, claws reserved)
Steps
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1Make court-bouillon with leek, celery, garlic, cinnamon in salted water. Simmer 30 min. Cook shellfish 4-5 min until pink. Shock in salted ice water.Tip: Cinnamon adds wonderful character to crustaceans.~35 min
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2Make golf sauce: mix mayonnaise, ketchup, Dijon mustard, Worcestershire, cayenne, brandy. Mix small shellfish pieces into portion of sauce.Tip: Pisco can substitute for brandy.~5 min
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3Layer in cocktail glasses: chiffonade lettuce, avocado chunks, golf sauce with seafood pieces, whole shellfish tails on top. Garnish with cherry tomatoes.~5 min
Nutrition (per serving)
320
Calories
22g
Protein
12g
Carbs
20g
Fat
3g
Fiber
Cultural Context
The shrimp cocktail originated in the US in the late 1920s-early 1930s. Giacomo recalls tasting it at age six with his mother at a Swiss-Peruvian hotel in Arequipa. In Peru, 'camarones' are freshwater crayfish while 'langostinos' are saltwater prawns.