A Shrimp or a Prawn Cocktail , reminds me of those little laid back parties or get togethers during my working days ! I still remember this really delicious cocktail served with a whole shrimp leaning over the brim of a delicate glass at my friends promotion party at her home! Indeed that was made by a professional…my friend who was a cullinary professional,was promoted for her exceptional skills at work! That was one of my first experiences with gourmet food, especially homemade! Looking at the tiger prawns brought home ,fresh from the market, reminded me of this delicious treat! And with the mercury levels rising day by day, this cold cocktail , served as the best appetiser, with some nice chilled drinks, and ofcourse husbands company!
Ingredients For the Cocktail Sauce
2 tbsp Mayonaise
1 tsp Tomato ketchup
1/2 tsp Worchesterschire sauce
1/2 tsp Tobasco sauce
1 tbsp Brandy
1 tsp Crushed Peppercorns
1 tsp Powdered sugar For Cocktail
10 Medium Shrimps/Prawns
1 tsp Olive Oil
4 Spring Onions with the greens
2 tsp Chopped Garlic
1 tbsp Butter
2-3 Slices of White Bread Zest of
1 small Lime
4 -5 Iceberg lettuce leaves A Pinch of Namak Shamak/Salt
Clean , peel and de vein the prawns and saute them in olive oil,sprinklng a pinch of salt for 1 or 2 mins. Do not overcook the prawns , as they will turn hard. Turn off the gas once the prawns curl and turn white pink in colour but still juicy.
Chop the cooked prawns in small chunks. Chop the spring onions and separate the whites and the greens. Cut the slice bread into long sticks 1 cm thick Mix the spring onion greens with the butter and garlic and apply over the bread sticks. Grill them in the oven till crisp and brown. Alternately ,the bread slices can be toasted on a non stick pan as well. Mix together all the ingredients for the cocktail sauce. Add chopped spring onions , prawns and lemon zest and mix.
Line the base of a stem glass with lettuce bits and top it with cold prawn cocktail. Garnish with spring onion greens. Serve with spring onion toasted sticks.