Shrimp in cocktail sauce

Serve this shrimp in cocktail sauce on a halve avocado, on rocket salad or on toast. Delicious!  And making it a day in advance will reward you with an optimum taste. 

The art of making shrimp in cocktail sauce

The most important for this dish is to have cooked shrimp available, I prefer to cook fresh shrimp myself. But frozen, raw shrimp works fine too. Peel the raw shrimp before cooking, the peels can be frozen and used for making shrimp bisque later. Also dice the onion and parsley, it is essential to slice it fine enough.

Shrimp in cocktail sauce

Prep Time30 mins
Total Time30 mins
Course: Appetizer
Cuisine: Belgian
Keyword: cocktail sauce, parsley, shrimp
Servings: 8

Ingredients

Ingredients

  • 3.5 oz (100 g) cooked or raw shrimp
  • 3.2 oz (90 g) diced onion
  • 1.8 oz (50 g) diced parsley leaves (no stems)
  • 2.6 oz (75 g) yoghurt
  • 2.1 oz (60 g) tomato ketchup
  • 4.2 oz (120 g) (home made) mayonaise
  • 1 tsp port wine or sherry

Instructions

Instructions

  • Peel larger raw shrimps. Reserve the peels for making fish soup or shrimp bisque. You can easily freeze them. Place the peeled shrimps in hot boiling water, bring them to the boil and cook them for maximum 1 minute before letting them cool down
    Cut the cooked shrimps in pieces. Set aside
  • Then dice onion and cut parsley very fine and place them in a bowl
  • Add to the onions and parsley the unsweetened yoghurt, the mayonaise and the tomato ketchup. Add the port or sherry 
  • Mix to taste and mix in the shrimp. Use very little salt -if any- to not affect the delicate taste
  • Store in the refrigerator. It will stiffen up quite a bit while refrigerated. The best taste is obtained 1-2 full days from the day of making
    Can be stored for 3 days in the refrigerator
  • Serve on a half avocado or with salad as an appetizer or serve on a piece of toast or in a round of cucumber slice or a briefly cooked carrot peel.

Notes

Method: no heat treatment-raw
Food allergy & intolerance information: (shell) fish, crustaceans

Remarks

  1. Plan ahead and make this shrimp dish one day ahead of serving.

1 Reply to "Shrimp in cocktail sauce"

  • comment-avatar
    Tonny 3 April 2019 (00:26)

    Ziet er geweldig uit Wilfried en Nel, mooi stukje samenwerking!

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