Classic Shrimp Cocktail
Ingredients
- 600 gShrimp (peeled)
- 1 pcEgg (yolk only)
- 150 mlSunflower oil
- 1 tbspMustard
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tspHorseradish (grated)
- 1 pcIceberg lettuce (shredded)
- 1 pinchHot chili pepper (powdered)
- 1 pinchGray sea salt
- 3 tbspKetchup
- 1 tspWorcestershire sauce
Method
Firm, plump shrimp that snap with every bite, dipped in a smooth, spicy sauce. The crisp iceberg lettuce provides the essential crunch to balance the richness of the mayonnaise.
- 1
Plunge the shrimp into simmering salted water. As soon as they turn opaque and take a 'C' shape, remove them immediately and plunge into ice water to stop the cooking. They must remain firm, not rubbery.
- 2
In a mixing bowl, whip a mayonnaise with the egg yolk, mustard, and sunflower oil poured in a thin stream. The mixture should be tight and the texture very firm.
- 3
Stir in the ketchup, Worcestershire sauce, grated horseradish, and a pinch of chili. Add a squeeze of lemon juice. The sauce should be a deep pink and perfectly coat the back of a spoon.
- 4
Line the bottom of your glasses with shredded iceberg lettuce. Arrange the chilled shrimp on top and coat generously with sauce. Serve immediately.
Frequently asked questions
How do you get this dish right?
- The secret lies in the thermal contrast: the shrimp must be ice-cold when served.
- Don't skip the horseradish; it provides the 'kick' needed to cut through the richness of the mayonnaise.
How long does this dish keep?
Consume immediately after plating. The sauce can be kept for 24h in the fridge in an airtight container.
