Monday,23 July, 2018
Current issue | Issue 1276, (31 December 2015 - 6 January 2016))
Monday,23 July, 2018
Issue 1276, (31 December 2015 - 6 January 2016))

Ahram Weekly

Sufra Dayma: Shrimp in cocktail sauce

Serves 4-6

500 gm large-sized shrimps (peeled, deveined)
2 lemons (sliced)
1 clover pod
1/2 tsp peppercorn
2 cups finely shredded iceberg lettuce
Cocktail Sauce:
1 cup sour cream
2 tbsp horseradish
1/2 cup ketchup
2 tsp hot sauce
Juice of 2 lemons
Salt + pepper

Fill a medium-sized cooking pan with one litre of hot water.  Add lemon slices, clove, some salt and peppercorn.  Bring to a boil.  Simmer for almost 30 minutes, to allow aromatic infusion of boiling ingredients.  Add shrimps to boiling water.  Bring back to a boil.  Allow to simmer and to cook for five minutes only.  Remove shrimps from pan, by means of a slotted ladle.  Drain well from waters and spread them onto a large plate; layered apart, until cooled off completely.  Refrigerate covered.  Discard waters with aromatic ingredients.  Meanwhile, mix all the sauce ingredients together.  Blend well by a fork and leave aside.  In a serving platter, make a bed of the shredded lettuce.  Arrange the cold shrimps on top.  Drizzle the cocktail sauce generously to top all.  You can either serve in one platter or, equally distribute the platter contents; divided upon several individual cocktail chalices; with the same order of prepared ingredients.  Serve collectively or individually as an appetizing starter.  

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