Shrimp in Cocktail Sauce is simply delicious. A spectacular and delightful recipe to bring an evergreen appetizer suitable for many occasions.
They are the symbol of 80s appetizers that never go out of fashion because, when done well, they are delightful.
There are dishes that have the power to stop time and rekindle images we thought were dormant.
In those years, I was still a young girl, with all the curiosity and desire to discover the world.
I remember like it was yesterday the trips to Lerici, to that seafood restaurant overlooking the sea, not far from where I was born.
My brother Oriano and my sister-in-law Tiziana used to take me there: It was a magical moment, I already felt “grown-up” sitting at that table, and the start of every meal was marked by the arrival of those elegant glasses, they were my ritual of happiness.
Over time, that recipe has become a staple in my home. I’ve prepared it countless times for my children, Sabrina and Andrea, watching them grow up between bites.
Even though they are adults today, this remains their most appreciated dish, the one that everyone agrees on and which brings the joy of holidays to the table.
Today, when I mix the mayonnaise with ketchup and that drop of cognac, I close my eyes and see myself as a girl.
This is the greatest gift of cooking: an invisible thread that connects the girl I was to the woman and mother I am today.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 236.96 (Kcal)
- Carbohydrates 2.70 (g) of which sugars 1.37 (g)
- Proteins 18.24 (g)
- Fat 17.08 (g) of which saturated 2.67 (g)of which unsaturated 13.65 (g)
- Fibers 0.76 (g)
- Sodium 846.47 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Shrimp in Cocktail Sauce
- 14 oz shrimps (fresh or frozen already shelled and cleaned)
- 2 tsps ketchup (2 flat teaspoons)
- 3 drops Worcestershire sauce (3/4)
- 1 tsp cognac ((or Brandy): (indispensable for the '80s flavor))
- 1/2 tsp mustard (optional, for a more modern touch)
- to taste salt
- 4 leaves lettuce (Iceberg or Romaine:)
- to taste pepper
- 2 eggs
- 1/4 cup sunflower oil
- 2/3 oz lemon (juice)
- Half tsp mustard
- 2/3 oz apple cider vinegar (or white wine vinegar)
- 1 pinch salt
- pepper (optional)
Tools
- 4 Glasses
- Hand Blenders
- Saucepan
Steps
Shrimp in Cocktail Sauce
The heart of this recipe is the mayonnaise.
(I always prepare my special version with hard-boiled eggs, making it light and velvety).
However, for those short on time: if you buy ready-made mayonnaise, you can skip this preparation.
Place the eggs in a saucepan, cover them with cold water, bring to a boil, and cook the eggs for9 minutesexactly, so they are hard-boiled.
Drain the hot water and immediately fill the saucepan with cold water; let the eggs rest for about 1 minute.
Remove the shells from the eggs and place them whole inside a beaker or a container suitable for a hand blender.
Add the lemon juice, mustard, and salt to the beaker.
Start blending everything with the hand blender (or immersion blender) until you get a smooth cream.
it is ready to be turned into cocktail sauce!
Clean the shrimps by removing the shell and the black thread.
Dip them in slightly salted boiling water for only 2 minutes.
Once drained, pass them immediately under cold water to keep the color vibrant and the flesh firm. Dry them thoroughly using paper towels: the sauce should coat them, not slide off!
In a bowl, take the mayonnaise and add two tablespoons of ketchup to give it that color
Add a tablespoon of Cognac and a few drops of Worcestershire sauce.
A pinch of black pepper.Gently mix with a spoon until you get a smooth cream with a uniform pink color.
Add the now cold shrimps to the sauce.
Mix with slow movements from bottom to top.
Now, cover the bowl and let it rest in the refrigerator for at least 30 minutes.
This is the secret for all the flavors to perfectly blend, just like in that restaurant many years ago.
Take transparent glass cups.
Create a bed with fresh and crunchy lettuce leaves (or arugula for a more intense touch).
Generously place the shrimps.
Decorate with a slice of lemon and, if you like, some red berries or a pinch of pepper for color.
Enjoy your meal
Tips
Dry the shrimps with paper towels after blanching them. If they remain moist, the cocktail sauce will become watery and slide off instead of staying creamy.
Serve the dish very cold. The “warm” cocktail sauce loses all its magic. If you have time, also put the glass cups in the fridge for 10 minutes before serving.
You can add avocado cubes or fresh pineapple pieces. The contrast between sweet and salty is surprising!
For the hard-boiled egg mayonnaise, I recommend sunflower seed oil because it has a neutral flavor. Olive oil would be too strong and overpower the delicate flavor of the shrimps.
A grating of lime or fresh lemon zest over the cup will give an incredible fragrance and a beautiful touch of color.
How to store
The shrimps already dressed with cocktail sauce can be stored in the fridge for up to 24 hours. Make sure to cover the bowl or cups with plastic wrap or transfer them to an airtight container. This prevents the sauce from absorbing the smells of other foods in the fridge.
If you have leftover hard-boiled egg mayonnaise (not yet mixed with shrimps), you can store it in a well-closed glass jar in the fridge for 2-3 days.
Never freeze shrimps in cocktail sauce. Mayonnaise, once thawed, would lose its emulsion and become oily, and the shrimps would change texture.
Curiosity
The trick for the next day.
If you prepare them a few hours in advance, the sauce will become even more flavorful. However, if you notice that after resting the sauce has slightly thickened too much, add a teaspoon of lemon juice and mix gently to restore shine.
If you liked this recipe, click on many stars, thank you so much.
I’ll wait for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
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If you liked this recipe, click on many stars, thank you so much.
I’ll wait for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Back to the Home page
