Retro Prawn Cocktail Shots |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I love serving appetizers in shot glasses or mini martini glasses. Shrimp Cocktails are a retro 1960's starter that I believe still has a place when served for special occasions and parties. I used Mache (Lamb's Lettuce) in these prawn cocktail shots in the photos - but any small salad leaves would be fine. Ingredients:
for the shrimp |
2 lbs. peeled and deveined medium prawns, cooked |
1/2 of a lemon |
2 garlic cloves, peeled & slightly crushed |
1 tablespoon red pepper flakes |
1 turkish bay leaf |
a few sprigs of fresh parsley |
kosher salt |
for remoulade |
1 cup good quality mayonnaise |
4 tablespoons organic tomato ketchup |
4-5 gherkins, finely chopped |
2 tablespoons parsely, minced |
freshly squeezed lemon juice, to taste |
sugar, sea salt and fresh ground black pepper, to taste |
assorted mixed salad greens, such as lambs lettuce, mesclun, little gem lettuces |
piment d'espelette (or cayenne pepper) for sprinkling |
Directions:
1. Prepare shrimp cooking liquid by placing water (enough to just cover shrimp) into a large saucepan. Cut lemon in half, squeeze juice into water and add lemon half to pan. Add garlic, red pepper flakes, bay leaf, parsley and salt. Bring to boil. Add shrimp and cook until they turn pink (about 30 seconds), drain and set aside to cool.
2. Calculate how many shots you are making, and reserve one prawn (with tail on) for decoration.
3. Mix the mayonnaise, ketchup, lemon juice, gherkins and parsely in a bowl. Season to taste and adjust seasoning if needed.
4. Take your shot glasses, or small martini glasses, and line with some mixed salad leaves or lettuce.
5. Place about 4 prawns on top of the leaves/lettuce. The amount of prawns depends on what size they are. Spoon over your seafood sauce. Sprinkle with the Piment d'Espelette/cayenne pepper, and garnish with a prawn over the edge of the glass.
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