Cocktail di gamberi (Shrimp Cocktail)
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Total Time
30 mins
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Course
Appetizer
Cocktail di gamberi (Shrimp Cocktail)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 250 g/1/2 lb shrimp either pre-cooked or raw, heads, shells and tails removed
For poaching the shrimp:
- A bay leaf
- A sprig of parsley
- A slice of lemon
- A good pinch of salt
For the cocktail sauce:
- 100 g/3-1/2 oz mayonnaise preferably homemade
- 1-2 Tbs ketchup
- A dash of Worcestershire sauce
- A few drops of brandy
- salt and pepper
- cream if needed to thin out the sauce
For serving:
- A lettuce leaf Boston, Bibb or Butter lettuce are best
- salmon roe lumpfish roe or caviar
- finely minced chives
- finely minced parsley
- A few reserved whole cooked shrimp
- A thin slice of lemon
Instructions
- If you are poaching the shrimp yourself, bring a saucepan of water with the bay leaf, parsley, lemon and salt to a simmer. Continue simmering for 5-10 minutes to allow the aromatics to infuse. Add the shrimp and continue simmering just until the shrimp turn pink and opaque. Take care not to overcook them. Drain the shrimp and run them under cold water to stop them cooking. Leave them to drain until you need them for the next step.
- Prepare the sauce by briskly whisking together all the sauce ingredients in a large mixing bowl. The sauce should be thick but just pourable. If too thick, add a few drops of cream to thin it out. Taste and adjust the seasonings, a bit more salt, or perhaps a dash more brandy or Worcestershire if it needs it.
- If using larger shrimp, cut them into bite-sized pieces. Add the shrimp to the mixing bowl with the sauce, then gingerly fold the shrimp into the sauce with a spatula. Cover with plastic wrap and refrigerate for a good 30 minutes, or until you want to serve your shrimp cocktail.
- Lay a lettuce leaf in individual serving bowls or dishes. Pile portions of the shrimp mixture on top of the lettuce. Then top with your choice of one or more of toppings if you like. Pictured here are salmon roe and chives, a particularly pretty and delicious combination.
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