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The shrimp cocktail is back

on the Christmas menu

December 10, 2017 • British Starter With fresh vegetables Gran's recipes With Fish Christmas Sauces
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150g fresh shrimp
150g fresh crayfish
1 little gem lettuce
2 free range egg yolks
sea salt & freshly ground black pepper
1 tablespoon Dijon mustard
250ml groundnut oil
2 tablespoons fresh lemon juice
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon whiskey

The shrimp cocktail has been hip again for a couple of years now, there are many recipes to find. Even the most famous names amongst the chefs put it on the Christmas menu. With fresh ingredients it remains a delicious starter that is put super fast on the table, especially if you make the sauce in advance.
 
Today we opt for the purest choice, shrimp and a retro pink whiskey sauce but add to this recipe for example, cubes of avocado, tomato or soft but not runny boiled egg. Is all fine in combination with shrimp, adjust it to your own taste.

Start with the mayonnaise

Separate 2 egg yolks from the whites.

Place the egg yolks, mustard, pepper and salt in the mixer.

Mix all ingredients until combined, light and fluffy.

Measure the exact amount of groundnut oil.

Add the oil in a trickle, while you keep on mixing.

Squeeze half a lemon and add it to the mixture.

Mix for approximately 30 seconds more.

How to make whisky sauce from mayonnaise

Add ketchup, Worcestershire sauce and whiskey to the mayonnaise.

Stir it using a spatula firmly into the mayonnaise.

Spoon the sauce in an airtight container, place in the fridge.

How to assemble the shrimp cocktail

Wash and dry the salad.

Arrange the salad in glasses.

Spoon crayfish on the salad.

Cover with the shrimp.

Spoon two tablespoons Whiskey sauce on the shrimp cocktails.

Serve the remaining sauce on the side

Enjoy!