Shrimp Cocktail 2.0
Chef Naresh Ramdjas doesn’t tamper with the classic cocktail sauce, but gives this shrimp cocktail a little more freshness by adding raw spring onion and samphire. Make sure there’s enough sauce around the shrimp, but please don’t drown them in it.
How to make the sauce
Put the egg yolk, lemon juice and salt in a bowl and whisk everything together. Add the oil, but start with a few small drops until it is properly incorporated, then switch to a thin stream. Once you have whisked a beautiful mayonnaise, add the ketchup and whisky and set aside. In another bowl, whisk the cream until almost stiff, then fold it into the mayonnaise. Add some extra salt and pepper to taste.
How to make the cocktail
Cut thin, straight strips from the green part of the spring onion and place them in ice water. Within about 5 minutes, they will have curled nicely and lost their sharpness.
Mix the shrimp with enough sauce and drizzle the lettuce with olive oil and salt.
Serve in a beautiful bowl and tuck in the sprigs of samphire, then add the curled spring onion.
Finish with piment d’espelette.
Image: Jasper de Waal
Also read:
- 10 things you can (also!) keep in the freezer
- How to: cook when coronavirus anxiety sets in
- How to: find alternatives to fresh cream
