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.
- 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
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 downCut 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 4 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.
- Plan ahead and make this shrimp dish one day ahead of serving.