Prawn Shrimp Cocktail Food

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.

SHRIMP COCKTAIL

Steps:

• Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
• Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
• To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
• Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
• Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
• Yield: 1 1/2 cups

GARLIC PRAWNS

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

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.

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.

IRISH DUBLIN PRAWN COCKTAIL

Steps:

• Wash shrimp under cold running water; drain.
• Combine water, vinegar, seafood seasoning, salt, and garlic in large saucepan; bring to boil. Add shrimp; stir well. Return to boil; cover. Reduce heat to low; cook approximately 10 minutes or until shrimp are pink and firm. Drain; rinse in cold water. Peel and devein shrimp, leaving last joint of tail intact.
• Arrange shrimp on bed of Bibb lettuce or on bed of crushed ice. Serve with Dublin Cocktail Sauce. Makes 3 to 4 servings.
• For the cocktail sauce, combine all ingredients; mix well. Chill until serving time.
• Irish Cooking.Ruth Bauder Kershner.

WHAT TO SERVE WITH SHRIMP COCKTAIL? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

PRAWN (SHRIMP) COCKTAIL WITH DILL DRESSING

Steps:

• For the dill dressing - combine the egg mayonnaise, mustard,m dill and water in a small bowl and season with salt and pepper to taste and set aside.
• Divide lettuce, avocado and mango among serving glasses and top with prawns and dressing and sprinkle with capers and extra dill sprigs and serve.

PRAWN AND OYSTER COCKTAIL

Steps:

• Toss lettuce with lemon juice and divide among 4 cocktail glasses, filling them halfway. Place seafood on lettuce bed and chill in refrigerator while making sauce.
• For sauce, combine cream and mayonnaise, then add tomato paste and mix until light pink. Place a spoonful of sauce over seafood and dust with cayenne and parsley. Serve with garnish of sliced lemon.

PRAWN (SHRIMP) COCKTAIL

Steps:

• To prepare prawns -remove heads and peel. I like to leave the tails intact for presentation (though if serving to children may be better to fully peel their prawns). Set aside.
• Layer lettuce leaves in the bottom of 4 small bowls. Top with 7 prawns to each bowl. Place them so that they can be seen around the edges of the bowl. Reserve remaining prawns.
• In a separate bowl combine chopped avocado and halved cherries. Mix and coat thoroughly with the juice of half a lemon. Place on top of the bowls of lettuce and prawns- share out amongst the 4 bowls.
• Top the cocktails with the remaining prawns (3 each bowl). Sprinkle with some herbs if desired and add some mayo or seafood sauce of your choice.

RETRO FIRECRACKER PRAWN COCKTAIL SHOTS! (SHRIMP COCKTAIL SHOTS)

Steps:

• Calculate how many "shots" you are making, and reserve one prawn (preferably with tail on) for decoration.
• Mix the mayonnaise, ketchup, lemon juice and Tabasco in a bowl, season to taste and adjust seasoning if needed.
• Take your shot glasses, or small water glasses and line with some mixed salad leaves or lettuce.
• Place about 5 prawns on top of the leaves/lettuce. The amount of prawns depends on what size they are.
• Spoon over your seafood sauce and lightly mix through the prawns.
• Sprinkle with the crushed pink peppercorns and cayenne pepper, and garnish with a prawn over the edge of the glass.
• A lemon wedge can be added as well - but I find it is fiddly to deal with whilst slurping cocktails, and the sauce should be lemony enough!

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.

PRAWN (SHRIMP) COCKTAIL

Steps:

• In a small bowl combine mayonnaise, tomato sauce and pepper and mix well.
• Add a few drops of tabasco sauce, stir and taste, adding more tabasco to taste.
• Add prawns to the bowl and blend through lightly.
• Place lettuce leaves in bottom of 4 martini glasses and top with prawn mixture (4 prawns per serve).
• Garnish with cherry tomatoes and corn kernels.
• Serve chilled.