Shrimp Cocktail

This first time I had this shrimp cocktail was over 8 years ago while living in Italy. No stranger to seafood, I loved the idea of this salad, but I wasn’t convinced of the ingredients. Needless to say, it was love at first bite…and this shrimp cocktail has become part of my recipe repertoire ever since.

Let me preface by stating that I’m not a fan of mayonnaise nor ketchup. Consequently, I was taken by surprise that despite the fact that these were the main ingredients in this recipe, I couldn’t get enough of it!

Something about the combination of tart ketchup, creamy sweet mayo, and the bite from the Worcestershire and paprika make this shrimp cocktail so flavourful and so delicious!

This shrimp cocktail can be served in variety of ways, simple as is on a bed of lettuce leaves or on its own, as a fresh side salad to a seafood dinner, or served in small portions as a crowd-pleasing appetizer. Any which way you serve it, it’s delicious!

I actually prefer the leftovers. The longer flavours combine, the more flavourful it is!

Shrimp Cocktail

2015-02-10

Servings: 4

Prep: 10 min

Cook: 1-2 min

By: Lisa Codina

Ingredients

3/4 cup light mayonnaise
1/3 cup ketchup
1 tsp. Worcestershire sauce
1/4 tsp. paprika
1 tbs. good quality extra virgin olive oil (optional)
2 cups romaine lettuce leaves, finely shredded

Directions

Bring water to a boil in a medium pot then add the peeled and deveined shrimp. Cook for 1-2 minutes until the shrimp is light pink in colour. Immediately remove from the heat, drain, and set aside until cool to the touch.

Once the shrimp is cooled, transfer to a medium bowl. Add the lettuce and remaining ingredients and mix until the shrimp and lettuce are well-coated with the dressing.

Cover with plastic wrap and set in the fridge for at least 1 hour. Serve cold or at room temperature on a bed of fresh lettuce leaves, if desired.

Shrimp Cocktail

Store leftovers in the fridge in an air tight container for up to 2 days.

Shrimp Cocktail

Bites for Foodies