Brazilian recipe
Classic Shrimp Cocktail (Coquetel de camarão)
A timeless recipe for a refreshing and savory shrimp cocktail, perfect for special occasions. Serve chilled for the best experience.
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Ingredients
500g shrimp (cooked and peeled)
1 head lettuce
2 tbsp mayonnaise
2 tbsp ketchup
1 tbsp Worcestershire sauce
1/2 shot brandy
2 tbsp heavy cream
Salt to taste
Black pepper to taste
Ice as needed
1 head lettuce
2 tbsp mayonnaise
2 tbsp ketchup
1 tbsp Worcestershire sauce
1/2 shot brandy
2 tbsp heavy cream
Salt to taste
Black pepper to taste
Ice as needed
Where to find ingredients
Find fresh, peeled shrimp at local fish markets or the seafood counter of major supermarkets. Brandy, Worcestershire sauce, and standard condiments are available in the pantry aisles of any local grocer.
Preparation method
- Wash the lettuce leaves thoroughly, dry them well, and shred finely.
- Bring a pot of water to a rolling boil.
- Add the shrimp to the boiling water and cook for a few minutes until they turn pink. Remove and set aside.
- In a separate bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, brandy, and heavy cream.
- Chop most of the cooked shrimp into smaller pieces. Set aside a few whole shrimp for garnish.
- Fold the chopped shrimp gently into the prepared sauce mixture.
- Season the sauce with salt and black pepper to taste.
- Place a layer of ice at the bottom of individual serving glasses.
- Top the ice with a portion of the shredded lettuce.
- Add a generous helping of the shrimp mixture over the lettuce layer.
- Garnish each glass with the reserved whole shrimp.
- Serve the shrimp cocktail immediately while it is perfectly chilled.
Observations
The shrimp cocktail is a classic and sophisticated starter, highly popular at celebrations. Its pairing of fresh shrimp with a tangy, slightly spicy sauce creates a delicious and cooling appetizer. Ideally suited for kicking off a meal in style or serving at parties, this cocktail wins over every palate with its simple preparation and bold, balanced flavor.
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