Prawn cocktail

Shrimp cocktail is a classic for big celebrations. Whenever there is a celebration and we put together an extensive menu, it is good to start with a light and fresh dish like this one. It also has its advantages for those of us who are in charge of cooking, because it is very easy to prepare and can be done two or three hours in advance . This way we can dedicate ourselves to
other chores.

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

Revol porcelain ramekins and Revol character porcelain plate

Ingredients

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

For the sauce

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

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

Elaboration

Preparation of the sauce

1. We prepare the sauce by mixing the mayonnaise with the ketchup, Tabasco and Perrins sauce.
2. Stir well to integrate all the ingredients and set aside.
3. We can give it an extra touch by adding a little cognac, but we leave this to your choice.

Cocktail preparation

1. Peel the onion, cut it in half and chop one of them into brunoise, that is, into small squares. This is the most complicated part of the recipe, but with a good, sharp knife it is effortless.
2. We remove the outer leaves of the lettuce head, which are the ugliest, and cut it in half, lengthwise. With a very sharp knife , we cut one of the halves into julienne strips, that is, into thin strips. We set aside.
3. Peel the prawns, leaving the tails on eight of them, which we reserve because we will use them for decoration. Save the heads and skins for a seafood broth, for example. Chop the bodies of the prawns into 1/2 cm pieces and set aside.
4. We also cut the mango into small cubes and the crab sticks into thin strips.
5. Place all the ingredients in a large bowl and add a couple of tablespoons of the sauce. Stir until combined. Taste and season if necessary.
6. Fill four ramekins with the cocktail. Decorate each one with lumpfish roe (optional) and a couple of whole prawns. Sprinkle with a little pepper.
7. We serve immediately with lemon wedges and a bowl of sauce in case anyone wants to help themselves to more.

Revol Porcelain Ramekins and Revol character porcelain plate

Recipe author: Carmen from Tia Alia