Retro Prawn Cocktail - Shrimp Cocktail Recipe

Find more recipes at feastgloriousfeast.com

Retro Prawn Cocktail - Shrimp Cocktail Recipe

This Retro Prawn Cocktail recipe is such a classic that it always hits the spot. Small cold-water prawns are mixed with a slightly tangy marie-rose sauce made with store cupboard ingredients and then piled onto crisp shredded lettuce. With no cooking involved and a whole heap of tasty nostalgia, this is a sure fire vintage hit!

5 from 2 votes

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings

Author Chloe

Equipment

Measuring Spoons

Measuring Scales

Mixing Bowl - Medium

Silicone Spatula - Small

Chopping Board - Plastic

4 Glass Trifle Dishes or bowls or large glasses

Sharp Knife - Large

Ingredients

300 g Cooked & Peeled Prawns - see note 1
200 g Lettuce - see note 2
1 Lemon
4 Crevettes - optional to serve
Cayenne Pepper

For The Sauce

100 g Mayonnaise
25 g Tomato Ketchup
1 tsp Worcestershire Sauce
¼ tsp Tabasco Sauce
1 tsp Lemon Juice

Instructions

Prepare the Prawns in Sauce

Thoroughly dry around 300g Cooked & Peeled Prawns.
Put the prawns into a bowl and measure in all of the sauce ingredients - 100g Mayonnaise, 25g Tomato Ketchup, 1 tsp Worcestershire Sauce, 1 tsp Lemon Juice and around ¼ tsp Tabasco Sauce.
Mix to thoroughly combine all of the sauce ingredients and prawns. Set aside while you prepare the rest of the ingredients.

Prepare the Garnishes

Prepare around 200g Lettuce by slicing into halves or quarters depending on the size of the lettuce.
Remove the lettuce core and discard.
Cut the lettuce into thin strips and set aside.
Slice 1 Lemon so that you have 4 nicely thick slices that will hold their shape. Remove any seeds and cut into each slice just so the cut reaches the middle of the slice. Set aside.
Prepare 4 Crevettes by thoroughly drying them.
If you want to present your cocktails with the full prawns, heads, shells and all, skip this step.
Otherwise twist off the prawn head and use your fingers to peel off most of the shell. If you are careful, you should be able to leave the tail shell still attached for a fun presentation.

Assemble the Cocktails

Evenly distribute the shredded lettuce between 4 bowls or glasses.
Pile the prawn mixture into the centre of each bowl. I try to keep it piled right in the middle rather than covering all of the lettuce but how you tackle this will depend on the bowl/glass you are using and your preference.
Add a lemon slice and a crevette to the rim of each bowl. You can use the slit in the lemon slice to slide it on. And just hand the crevette over the edge with the tail hanging over the outside.
Sprinkle as much or as little Cayenne Pepper over the prawns as you wish and serve.

Notes

Note 1 - I used a 50/50 mix of smaller cooked prawns and king cooked prawns. I think the variety of sizes adds a nice textural difference when eating the cocktail but if you prefer or only have just smaller or just larger prawns, it will still be a delicious cocktail.

Note 2 - You can choose any lettuce leaf to use but it is best to go for a lighter green crunchy lettuce rather than using something fancier like frisse, rocket or baby spinach. Iceberg is perfect, as are romaine and little gem varieties.

Nutrition (Approx)