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Appetizer

Shrimp Cocktail

Poached prawns served ice-cold with a sharp tomato-horseradish cocktail sauce and lemon.

Allergens

  • Shellfish

Recipe

Ingredients

  • 12 large prawns
  • 1 lemon
  • 1/2 cup ketchup
  • 1 tbsp horseradish
  • 1 tsp Worcestershire
  • Celery salt

Method

  1. Poach prawns in salted water with lemon until just pink; chill.
  2. Stir ketchup, horseradish, and Worcestershire into cocktail sauce.
  3. Arrange prawns over ice and serve with sauce and lemon.