Make sure that your shrimps are really fresh, don’t be tempted to over-cook them, do your own mayo and all-time classic never disappoints!
Shrimps with Cocktail Sauce
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Shrimps with Cocktail Sauce
Servings: 10 People
Ingredients
- 1½kg Shrimps. Medium/Large ones , head off, peeled and deveined
- 2 litres Vegetable broth
- ½ tbsp dry Coriander , finely ground
- ½ tbsp Bay Leaves Powder
- 1 tsp Sea Salt , check broth’s saltiness and decide whether to use
For the Sauce:
- 3 Egg Yolks
- 1 whole Egg
- 160ml Seed Oil , like Canola or Rapeseed
- 75ml Ketchup , preferably Heinz
- 1½ tsp Worcestershire sauce
- 1 tsp Sriracha
- 2 tbsp Lemon juice
- 1 tbsp Cognac
- ½ tsp fine Sea Salt
- ¼ tsp freshly cracked White Pepper
- ½ tsp Spanish Sweet Paprika , plus more to garnish
- ½ tsp Spanish Sweet Paprika , plus more to garnish
Instructions
- EASY WAY SAUCE: Take a tall jar and add all the sauce ingredients except of the ketchup. Place a high-speed handheld blender at the bottom of the jar and start blending.
- Once the bottom of the jar becomes white start slowly pulling upwards the blender. That’s it! Add the ketchup and pulse the blender couple of times to mix. Go to step 4.
- TRADITIONAL WAY SAUCE: Add in a glass bowl all the sauce ingredients except of the oil and the ketchup. Slowly pour the oil while whisking vigorously until nicely emulsified. Add the ketchup and mix well.
- For the shrimps, place a medium pot filled with the broth, the coriander and the bay leaves, over high heat. Bring to a boil, and then add the shrimps cooking for 3’ just to get a bit of pink color. Remove from the pot and place in a bowl filled with ice cold water. Place in a colander to drain.
- To serve, place the shrimps all around a bowl that is filled inside with the sauce and sprinkle some more paprika all over the sauce.
