Shrimp Cocktail

The shrimp cocktail is a classic and sophisticated appetizer. Here is an Italian twist on this dish, featuring a pink sauce enriched with a hint of brandy, typically used in Italy to enhance the flavor of seafood.

Ingredients

• 300 g of peeled and cleaned shrimp
• Iceberg or romaine lettuce
• 1 ripe avocado (optional)

For the pink sauce:

• 200 ml of mayonnaise
• 2 tablespoons of ketchup
• 1 tablespoon of mustard
• 1 tablespoon of brandy
• A few drops of lemon juice
• Salt and pepper to taste

Preparation

1. Start with the preparation of the pink sauce. In a bowl, combine mayonnaise, ketchup, and mustard. Mix well to obtain a smooth consistency.
2. Add the brandy and a few drops of lemon juice. Mix again.
3. Taste and adjust the seasoning with salt and pepper according to your taste. Place the sauce in the refrigerator to cool it down while you prepare the rest of the ingredients.
4. If you decide to use the avocado, cut it in half, remove the seed, and cut the flesh into cubes or slices.
5. Take the lettuce, wash it and cut it into thin strips or pieces.
6. If the shrimp are large, you can cut them into pieces to make the cocktail easier to eat.
7. In cocktail glasses, distribute a layer of lettuce as a base.
8. Add a bit of pink sauce over the lettuce.
9. Now place a spoonful of avocado, if you’re using it, and then the shrimp.
10. Finish with another spoonful of pink sauce and garnish with a sprig of parsley or a whole shrimp on the rim of the glass.

Serve the shrimp cocktail cold, accompanied by lemon slices and, if you want to follow the Italian tradition, with a splash of brandy on top before serving.

Curiosity

The shrimp cocktail, known in England as “Prawn Cocktail,” was particularly popular in the ’60s and ’70s, and is considered by many to be a typical dish of “retro” cuisine. In Italy, it has been adopted and refined, often served at gala dinners or in seafood restaurants as an elegant and delicious appetizer.