Recipe for the Tastiest Shrimp Cocktail Ever

Christmas is stressful. That’s why every year I try to get away to somewhere warm, but generally I don’t manage it (because of sky-high prices) and still end up sweating in the kitchen. This year, I’m going to do things differently. How? With four courses of corny Christmas classics. No famous millefeuille by star chef Joris Bijdendijk this year, but a shrimp cocktail with extra sauce. Bet everyone will love it?

How to make a shrimp cocktail

• For the cocktail sauce, whisk the heavy cream with a whisk or mixer until softly whipped.
• Then fold the mayonnaise into the cream with a spoon.
• Stir in the ketchup, whisky and cayenne pepper.
• Season with Worcestershire sauce, salt and pepper.
• Halve the avocados, remove the stones and scoop out the flesh.
• Leave 4 halves whole and cut the other halves into cubes.
• Drizzle with lemon juice; this prevents the avocado from discolouring.
• Remove and discard the outer leaves of the iceberg lettuce.
• Carefully tear 8 small leaves from the head, one at a time.
• Divide them among attractive glasses so they form a little bowl for the rest of the ingredients.
• Finely chop the remaining iceberg lettuce and place it on top.
• Place the avocado halves on the iceberg lettuce.
• Make a little tower with the avocado pieces.
• Season with salt and pepper.
• Divide the shrimp over the avocado and pour the cocktail sauce on top.
• Sprinkle a little more cayenne pepper over the cocktail.
• Serve with a lemon wedge.

Title: Bart’s Fish Tales
Author: Bart van Olphen
Price: €12,50
Publisher: Carrera

Image: David Loftus

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