It has been quite sometimes I haven't made this cocktail. Well this appetizer had it's own history for me. Ha..ha this was a dish that I ordered on my first date years back during my teenage years.Shrimp cocktail is a classic cocktail party appetizer … and for good reason. It’s finger food that tastes fancy without a ton of work. Also, it goes great with cocktails!!
You can serve it in individual sauce-and-shrimp glasses or lay the shrimp out on a large platter and provide a bowl of cocktail sauce. It all depends on the type of party. You want these to remain cold—so it may be advisable to keep it on ice.
I love my shrimps cocktails with mixed of fruits and vegetables. It is important that you play around with the color in your selections of the salad. Another important things when you prepare your shrimp cocktail, DON'T over cooked your shrimps!!!! I love to see how hotels and restuarants made their shrimp cocktails, this shrimp cocktail of mine was the idea from the hotel, I "copycat" from one of the functions in the hotel I attended. I love to see the shrimps dangling around the glass, don't you think it's cute and tempting, so the next important things in preparing shrimp cocktail, of course will be CREATIVITY in styling your dish
As for the sauce I just used the ready made "thousand island" easy!!! but in case you want to make it your own I slot in the recipe for you. So - ENJOY the thrill of making your shrimp cocktail
-- 2 Tbsp tomato salsa
-- 2 Tbsp seafood cocktail sauce
-- onion
-- seedless cucumber
-- apple
-- carrot
-- 1 1/2 Tbsp chopped cilantro
-- 1 1/2 Tbsp lime juice
-- 2 Hass Avocados (1 pound), diced
-- 30 large (21 to 25 count per pound), cooked shrimp with tails
-- 6 lime slices for garnish
-- 6 sprigs cilantro for garnish
-- 6 pcs lettuce for garnish
Instructions
-- Thoroughly combine salsa and other ingredients; gently fold in avocado.
-- Chill mixture 1 hour to marry flavors. (Mixture is best served the day it's made.)
-- To serve, divide avocado mixture among 6 stemmed glasses.
-- Hang shrimp, tails outside glass, around each rim.
-- Garnish each with 1 twisted lime slice and 1 sprig cilantro
Cocktail Sauce
1 cup ketchup2 tbs. fresh horseradish, grated
1 tbs. fresh lemon juice
1 tsp. Tabasco sauce
1 grind fresh pepper
2 tbs fresh parsley, chopped
Combine the ketchup, horseradish, lemon juice, pepper and Tabaso in a small pot and warm over low heat for about 7 minutes. Chill in the refrigerator. Add parsley right before serving.
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Kalau nak tahu inilah menu yang saya oder pada "dating" saya yang pertama, beberapa tahun yang lalu, ha..ha ada kenangan juga menu ini buat saya. Apa pun saya rasa menu ini adalah sajian yang paling mudah disediakan bak kata Chef Wan main campak-campak aje. Pilihan sayuran ikut citarasa masing-masing tetapi yang penting, dek kerana menu ini adalah sajian koktail maka penampilanya adalah penting, so pilih kombinasi sayuran atau buah-buahan yang berwarna-warni, permainan warna penting di sini. Susun atur bahan juga penting, menu ini boleh dihidang secara individu dengan menggunakan glas koktail atau pun di susun di atas pinggan. KRETIVITI untuk mengatur dan mengolah bahan adalah salah satu lagi faktor penting di sini. Saya selalu mendapatkan idea susunan melalui functions-functions yang saya hadiri. Hotel dan Restuarant memang kreatif dalam bab ini, biasanya "copy-cat" aje ideanya. Untuk sos nya pula saya lebih senang menggunakan yang dah siap, so the best sos untuk koktail ini ialah "Thousand Island" tapi kalau nak buat sendiri saya dah masukkan resipi sosnya sekali.
Menarik kan!!!! so SELAMAT MENCUBA
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Next Post - Pegaga Juice/ Jus Pegaga
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