Shrimp Cocktail

The shrimp cocktail is a classic of big celebrations. Whenever there's a celebration and we put together an extensive menu, it's good to start with a light, refreshing dish like this. It also has advantages for those of us in charge of cooking, because it's very easy to prepare and it can be made two or three hours in advance. That way we can dedicate ourselves to
other tasks.

Our version allows you to mix all the ingredients, store them in the fridge and leave the plating for the moment of serving. As you can see, we've given the classic recipe a slight twist, especially in the presentation. We say goodbye to the traditional crystal glasses and welcome these adorable Revol ramekins that look beautiful on any table.

Revol porcelain ramekins and Revol caractère porcelain plate

Ingredients

• 1/2 lettuce heart
• 1/2 onion
• 1/2 mango
• 6 crab sticks
• 200 g cooked shrimp
• Salt
• Ground black pepper
• Lumpfish roe
• 1 lemon

For the sauce

• 100 ml mayonnaise
• 20 ml ketchup
• 2-3 drops Tabasco sauce
• 5 ml Worcestershire sauce

Revol porcelain ramekins, Revol caractère porcelain plate, NO.W Revol bowl and Pallarès kitchen knife

Preparation

Preparing the sauce

1. Prepare the sauce by mixing the mayonnaise with the ketchup, Tabasco and Worcestershire sauce.
2. Stir well so all the ingredients integrate and set aside.
3. You can give it an extra touch by adding a little cognac, but we'll leave that to your choice.

Preparing the cocktail

1. Peel the onion, cut it in half and dice one half into brunoise, that is, small squares. This is the most complicated part of the recipe, but with a good knife well sharpened it's effortless.
2. Remove the outer leaves of the lettuce heart, which are the ugliest, and cut it in half lengthwise. With a knife well sharpened cut one of the halves into julienne, that is, thin strips. Set aside.
3. Peel the shrimp, leaving the tail on eight of them which we reserve because we'll use them to decorate. Save the heads and shells for a seafood stock, for example. Chop the shrimp bodies into 1/2 cm pieces and set aside.
4. Also cut the mango into small dice and the crab sticks into thin strips.
5. Put all the ingredients into a large bowl and add a couple of tablespoons of the sauce. Stir until combined. Taste for seasoning and adjust if necessary.
6. Fill four ramekins with the cocktail. Decorate each with lumpfish roe (optional) and a couple of whole shrimp. Sprinkle with a little pepper.
7. Serve immediately accompanied by lemon wedges and a bowl of sauce in case someone wants more.

Revol porcelain ramekins and Revol caractère porcelain plate

Recipe author: Carmen from Tia Alia