The shrimps in cocktail sauce are an appetizer I often prepare for festive occasions like Christmas and New Year, but they are suitable for any festive day or any fish-based lunch or dinner.
An excellent idea as an appetizer also for a fish-based dinner on a simple Friday… any occasion is good to enjoy them!
Simple and quick to make and I’m sure you’ll impress everyone.
I used less mayonnaise because I don’t like it much, and that’s also why the sauce is less creamy than it should be.
To present them, you can choose scallop shells as I did, or a small ceramic tray, or even cocktail glasses… they will make a great impression!!!
Make the shrimps in cocktail sauce yourself and let me know if you were successful and especially if you liked it!!!
Approx. 620 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Shrimps in Cocktail Sauce
- 1 cup Mayonnaise
- 2 tablespoons Ketchup
- 1 teaspoon Mustard
- 1 tablespoon Cognac
- 2.2 lbs Shelled Shrimps
- as needed Vinegar
- as needed Salt
- 1 tablespoon Extra Virgin Olive Oil
Tools
- 4 Scallop Shells scallop shells
Preparation of Shrimps in Cocktail Sauce
First, prepare the cocktail sauce by combining all the necessary ingredients and set aside.
In a pot, boil the shrimps; they will be ready when they are tender and slightly al dente when poked with a toothpick. You’ll notice well by tasting one.
Drain them well and then place them in a bowl covered with vinegar for 5 minutes, drain them for at least 30 minutes, to remove all the excess vinegar.
Season with extra virgin olive oil and a little salt, then add the previously prepared cocktail sauce and mix well.
Plate them in a nice serving bowl, or put them in large pasta shells as I did and then pour the shrimps in cocktail sauce on top.
My sauce isn’t very creamy as seen in the photo because I don’t love mayonnaise, so I used less than needed, making it runnier.
Place them in the fridge for an hour before serving.
Garnish as I did with a little parsley if you like.
