Shrimp Cocktail
Cold poached prawns hung over the rim of a chilled coupe with a horseradish-sharp tomato sauce, and nothing else on the plate.
- Prep
- 15 min
- Cook
- 5 min
- Resting
- 1 hr
- Total
- 1 hr 20 min
- Serves
- 4
- Revisions
- 1
Allergens
- Crustaceans
- Eggs
- Fish
- Sulphites
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Bring a large pan of water to the boil with the halved lemon, the bay leaves and the salt.
Turn the heat down until the surface is barely trembling.
Add the prawns and poach for 2-3 minutes, until they have just curled into a loose C and turned opaque.
Lift them straight into a bowl of iced water and leave for 5 minutes.
Drain, then peel, leaving the tail fin on the last segment.
Run the tip of a knife down the back of each and lift out the dark vein.
Chill the peeled prawns for at least an hour.
Stir the ketchup, horseradish, Worcestershire sauce, lemon juice, mayonnaise, hot sauce and black pepper together.
Taste it: it should be sharp enough to make you blink.
Put a little shredded lettuce in the base of four chilled coupe glasses and spoon the sauce over.
Hang the prawns around the rim of each glass by their tails.
Serve with lemon wedges.