Classic Prawn Cocktail Food

PRAWN COCKTAIL!!!

Steps:

• If you are using whole prawns, remove heads and peel them. Leave a few whole for decorative purposes, if you wish. I find that with medium size already cooked prawns, deveining is usually not necessary (it's hard to do + so small it's barely noticeably especially with sauce).
• Mix together Sauce in a small bowl.
• Toss prawns with Sauce.
• Place a bit of lettuce in serving dishes. I like to use Martini glasses, but you can use any small serving vessel, or even small lettuce cups.
• Top with prawns. Serve, garnished with lemon wedges and a sprinkle of parsley, if using.

CLASSIC SHRIMP COCKTAIL

Steps:

• Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
• Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
• Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
• To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.

BEST PRAWN COCKTAIL RECIPE

Steps:

• In a bowl mix together the mayo, ketchup, lemon juice, cayenne, whisky and salt and pepper. Mix well.
• In a separate bowl add the prawns and pat dry with a paper towel to get rid of any excess liquid. Pour over the marie rose sauce and mix together well.
• In small bowls or large glasses add little gem lettuce as the base. Top with the prawn cocktail, this mixture is enough for six people, or four larger portions. Sprinkle a little more cayenne on top if you desire and finish by garnishing with thin slices of avocado. Serve with buttered brown bread and a lemon slice if you want to go old school classic.

CLASSIC PRAWN COCKTAIL

Steps:

• To make the sauce, whip the cream until slightly thickened. Add the mayonnaise and tomato ketchup and beat together. Add the remaining sauce ingredients and combine completely. Cool in the refrigerator for one hour.
• Reserve six prawns for the garnish. Remove the sauce from the fridge and toss the remaining 30 prawns to cover them completely in sauce.
• Arrange lettuce leaves on a plate or in a cocktail serving glass Spoon 5 prawns and sauce over the lettuce leaves. Garnish with chopped chives, a lemon wedge and an undressed prawn. Serve immediately.

THE ULTIMATE PRAWN COCKTAIL

Steps:

• Put the chopped lettuce and cucumber in the bottom of serving glasses.
• Mix the prawns into the Marie Rose sauce so that all the prawns are coated.
• Add the prawns on top of the lettuce. Sprinkle with a pinch of paprika.
• Add slices of avocado and lemon wedges. Sprinkle chopped chives on top.

THE SHRIMP COCKTAIL

Steps:

• Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
• Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
• Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
• Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
• Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

PRAWN COCKTAIL

Steps:

• Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water.
• Peel the cooled prawns, leaving one prawn whole per serving (for the garnish).
• Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up.
• For the sauce, mix all the sauce ingredients together.
• To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls.
• Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper.

CLASSIC PRAWN COCKTAIL

Steps:

• Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper.
• Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.