Saturday, December 18, 2010

Simple Shrimp Cocktail


Shrimp Cocktail served in a pretty stemmed dish is a classic first course for a festive dinner party. This one is easy to make and proves popular with my guests. I'm posting this recipe at the request of several of the "Mennonite Girls" to whom I served it back in September.
  • Shredded lettuce
  • fresh or frozen cooked Shrimp and/or prawns*
  • Lemon slices (optional - for garnish)
  • fresh chopped parsley

* It's nice to have the large prawns as a garnish but you can use whatever size shrimp or prawns you have access to for the body of the cocktail. I only had the larger ones in my freezer when I made this but I often use the smaller ones. How many shrimp you need depends on their size.

For the cocktail sauce:

  • 1/2 cup bottled Chili Sauce (I use Heinz)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon rind (if desired)
  • 1 large clove garlic, minced
  • 1 tablespoon Worcestershire sauce
  • A dash or two Tabasco or other hot sauce
  1. In a small bowl, mix all cocktail sauce ingredients.
  2. Set aside.

Assemble shrimp cocktails:

  1. Fill the bottom 1/3 of each dish with shredded lettuce.
  2. Add smaller prawns or shrimp so that the dish is 3/4 full
  3. Spoon a generous tablespoon of cocktail sauce in to the centre of the shrimp.
  4. Drape 3 large prawns with the tail on over the edge of each dish
  5. Garnish with a lemon wedge or slice and sprinkle with chopped parsley.
  6. This amount of sauce would be enough for 6 shrimp cocktails.

10 comments:

  1. Did anyone ever submit the recipe for Napoleon torte made in a square pan instead of the round one? Just wondering. I remember the article asking if anyone had that recipe.

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  2. Could you clarify for me... you meant fresh or frozen pre-COOKED shrimp, right?

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  3. My hubby would LOVE this! Happy holidays to all of you sweet ladies! I enjoy your blog all year long! Merry Christmas! ♥♥♥

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  4. i fondly remember this tasty dish...:^D

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  5. This was a delicious appetizer that you served us Bev..really enjoyed it!

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  6. A delicious appetizer for sure! Thanks Bev!

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  7. I'm always hesistant when it comes to shrimp... not quite knowing what to do, which ones to buy ... but I think you can't go wrong with these as long as they are pre-cooked. I enjoyed this appetizer very much too!

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  8. Oh, I love shrimp. this would be a great appetizer to serve before the ham on Christmas day!! (They go together as far as I am concerned!)

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  9. There was a question about Napoleon torte ... Nancy ... The only difference between a square and a round torte would be that you use a square lid instead of a round one to cut the rolled out pastry. My mother-in-law used to cut rectangels to fit the size of a rectangular tupperware. These large "cookies" are then baked on a cookie sheet, gently transferred to a cooling rack.
    Stack and fill with pudding between each layer. Recipe under Mennonite Foods.

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  10. Lovely presentation. I remember enjoying this at your place during our reunion. Kathy

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