Chic Shrimp Cocktail
from Emily (who loves food)
Oh, don’t you love it when fancy things are actually really easy to make?
This shrimp cocktail is one of them. Totally spurred on my the fact that I went out for lunch with Tom, and paid fifteen dollars for a ‘Prawn and Avocado Cocktail’ that contained all of four prawns. Four. I can buy a kg bag of those suckers for fifteen dollars.
So, in retaliation to the abysmal excuse for a cocktail (looking at you, Garrison Pub in Sylvia Park) I decided to make my own. Yummier. Healthier (I doubt they’ve cottoned on to lite mayo). And a darn site more prawns.
And this is one totally impressive little number – it almost feels out of place to eat it out of a bowl in front of the tv. I want to be in a classy but ever-so-slightly revealing dress with uncomfortable shoes at a small, expensive table in some boutique restaurant. Yes, it’s really that chic.
Perfect for a first course to a summer meal or as a light lunch, and on the table in 10mins, definitely slip this one into your recipe book (or, you know, your bookmarks bar).
I’m warning you though, if you’re missing any of the sauce ingredients, don’t bother – it’s the combination of all the flavors that make this so delicious. However, if you’re short on shrimp, don’t worry – well drained tuna, salmon or surimi would work just as well!
Chic Shrimp Cocktail – Serves 2
Prep time: 5mins Cook time: 5mins
- 3 tbs low-fat Mayonnaise
- 1 tbs sour cream or plain yogurt
- Squirt of ketchup (about 1/2 tsp)
- Shake of Worcestershire sauce
- Juice of 1/2 a lemon
- 1/8 tsp dried celery seeds
- Good handful of uncooked shrimp (about 6-9 per person)
- 1/2 an avocado (don’t use an over-ripe one: mushiness wont go well here)
- Mixed baby lettuce
- Cucumber sticks, to garnish
Combine all the dressing ingredients in a small bowl, stirring to totally combine. If you’re using sour cream and find yourself with some stubborn lumps that wont to away, set the bowl in a larger bowl filled with hot (not boiling) water, and continue to stir. This should warm up the dressing just enough to melt those annoying white bits.
Dice the avocado, and slap the pieces in a bowl.
Heat a non-stick frypan or skillet over high heat, and fry the prawns for about 2 mins, or until pink and just cooked through (try to use as little oil as possible – I used none!). Don’t overcook the prawns, as they will turn tough and stringy.
Put the cooked prawns in with the avocado bits, and pour over the dressing, stirring to thoroughly coat.
Half-fill two glasses with lettuce, then divide the cocktail mixture evenly over the top, garnishing with a couple of cucumber spears.