Retro Prawn Cocktail Shots
From luisascatering 13 years ago
- 15 to make
- Serves 12
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: shopping list
- 2 lbs. peeled and deveined medium prawns, cooked shopping list
- ½ of a lemon shopping list
- 2 garlic cloves, peeled & slightly crushed shopping list
- 1 tablespoon red pepper flakes shopping list
- 1 turkish bay leaf shopping list
- A few sprigs of fresh parsley shopping list
- kosher salt shopping list
- For remoulade: shopping list
- 1 cup good quality mayonnaise shopping list
- 4 tablespoons organic tomato ketchup shopping list
- 4-5 gherkins, finely chopped shopping list
- 2 tablespoons parsely, minced shopping list
- freshly squeezed lemon juice, to taste shopping list
- sugar, sea salt and fresh ground black pepper, to taste shopping list
- assorted mixed salad greens, such as lambs lettuce, mesclun, little gem lettuces shopping list
- Piment d'Espelette (or cayenne pepper) for sprinkling shopping list
How to make it
- 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.
- Calculate how many "shots" you are making, and reserve one prawn (with tail on) for decoration.
- Mix the mayonnaise, ketchup, lemon juice, gherkins and parsely in a bowl. Season to taste and adjust seasoning if needed.
- Take your shot glasses, or small martini glasses, and line with some mixed salad leaves or lettuce.
- 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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