The shrimp cocktail is a classic Italian appetizer, in this case served in bread baskets previously toasted in the oven. Simple to prepare but impressive, it’s a starter to bring to the table for Christmas holidays. You can also make this recipe gluten-free with certified ingredients.
If you don’t want to miss all the new recipes, follow me on my Facebook page, on my Instagram profile and on my YouTube channel.
Discover other fish appetizer recipes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 slices white bread
- 10 oz shrimp
- 2 oz mixed salad
- 8 tbsps mayonnaise
- 1 tsp tomato paste (or ketchup)
- 2 drops Worcestershire
- 1 tsp mustard
- 3.5 tbsp whipped cream
Tools
- 1 Bowl
- 1 Muffin tin
Steps
Shell and wash the shrimp, removing the black vein.
Blanch them in salted boiling water for a few minutes.
Drain them and immediately rinse under cold water to stop cooking.
Set aside.
Prepare the cocktail sauce by mixing all the listed ingredients well.
Add the shrimp to the cocktail sauce and store in the fridge until ready to use.
Brush the slices of white bread with some oil and place them in the muffin tins.
Bake in a hot oven for 10 minutes or until toasted.
Remove from the oven and let them cool down.
Once cool, remove them from the molds and place on a serving plate.
Fill each bread cup with the shrimp cocktail.
Garnish with strips of salad and pomegranate seeds.
Serve immediately.
Tips
You can replace Worcestershire with a tablespoon of Cognac.
They can be stored in the fridge for 2 days.
Do you like my recipes? Then stay updated by following my Facebook page or the Instagram profile.
Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
