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Butterflied Shrimp Cocktail with Shrimp Cocktail Sauce Recipe

There are so many shrimp cocktail recipes, or prawn cocktail recipes, to choose from. This is one of the simplest though, since it is made with three components. First, you have Romaine hearts. You need a firm leaf lettuce for this recipe, so it stands up in the serving glasses.

Next, you have the succulent shrimp and finally there is a mouthwatering dressing. You do not have to add whisky to the dressing if you do not want to but it is an ingredient in traditional shrimp cocktail recipes.

Butterflying shrimp is easy and this just means cutting into the back to remove the dark vein and to open them out. You can also butterfly chicken breasts, which means cutting into them to make a hinge so you can open them out flat, like a book. Butterflied shrimp look better in this recipe and since you remove all the shell except the tail, people can just eat them as they are without having to remove the shell themselves or fiddle about with the dark veined bit.

How to Make the Best Shrimp Cocktail Recipe
Summary: Shrimp are always great for making appetizers because their flavor is so light. In this recipe they are butterflied and served with a homemade, gently spiced dipping sauce.
Author:
Cuisine: American
Recipe type: Appetiser
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 24 large uncooked shrimp
  • 2 tablespoons chili sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chopped parsley
  • 1 cup mayonnaise
  • 1 tablespoon steak sauce
  • 1 tablespoon ketchup
  • 1 teaspoon whisky (optional)
  • 8 servings Romaine hearts
Instructions
  1. Combine the chili sauce, Worcestershire sauce, parsley, mayonnaise, steak sauce, ketchup, and whisky to make the dressing and chill it until you are ready to serve the dish.
  2. Clean and de-vein the shrimp, using a sharp knife to butterfly them.
  3. Cook them in boiling water until they go pink.
  4. Do not overcook them, else they will go tough.
  5. You can add a couple of thick slices of ginger to the water if you do not want the shrimps to smell too fish when they are cooked.
  6. Put the cooked shrimps in an ice water bath as soon as they are pink, so they stop cooking. Peel the shell off, leaving the tails on and let them cool down.
  7. Divide the Romaine leaves between 8 serving dishes or glasses and spoon the sauce on top.
  8. Arrange the shrimp so they hang over the outside of the glass.
  9. Serve immediately.

Photo Description:

This is a very elegant recipe, as you can tell by looking at the photo. The shrimp are butterflied and served with Romaine hearts and some dressing. This is a really basic recipe but if you want to serve light appetizers in small portions why not make this wonderful dish? You can make it in advance if you like, which is another bonus. Shrimp taste incredible and if you pair this shrimp cocktail recipe with the right type of wine, you can present a lavish and gourmet style appetizer, which is sure to thrill your dinner guests.
 

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