Spicy Warm Shrimp Cocktail

Ingredients

Us (Imperial)
Aus (Metric)

Shrimp:

1 gallon water

1/2 cup dry white wine

1 onion, cut into eighths

2 carrots, peeled and cut into 2-inch pieces

2 celery stalks, cut into 2-inch pieces

1 lemon, halved

1 bay leaf

1/2 teaspoon whole black peppercorns

1 1/2 pounds uncooked large shrimp (with shells intact)

Cocktail Sauce:

1/4 cup crème fraîche

1/4 cup mayonnaise

3 tablespoons prepared horseradish

2 tablespoons ketchup

2 1/2 tablespoons finely chopped fresh chives, divided

1 1/2 tablespoons fresh lemon juice

Salt and freshly ground black pepper

1/4 head of iceberg lettuce, very thinly sliced

Lemon wedges, for garnish

Prawns:

3.5 litres water

1/2 cup dry white wine

2 carrots, peeled, cut into 5cm pieces

2 celery stalks, cut into 5cm pieces

1 lemon, halved

1 bay leaf

1/2 teaspoon whole black peppercorns

750g uncooked large prawns (with shells intact)

Cocktail Sauce:

1/4 cup crème fraîche

1/4 cup mayonnaise

2 tablespoons prepared horseradish

1 1/2 tablespoons tomato sauce

2 tablespoons finely chopped fresh chives, divided

1 tablespoon lemon juice

Salt and freshly ground black pepper

1/4 head of iceberg lettuce, very thinly sliced

Lemon wedges, for garnish

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Directions

PREP TIME

COOKING TIME

Serves

Make-Ahead:

The shrimp salad can be cooked, peeled, and deveined 1 day ahead, covered and refrigerated. Let the shrimp stand at room temperature for about 20 minutes before using. The sauce can be made 1 day ahead, cooled, covered, and refrigerated. Rewarm the sauce over medium-low heat before adding the shrimp.

Make-Ahead:

The prawns can be cooked, peeled, and deveined 1 day ahead, covered and refrigerated. Let the prawns stand at room temperature for about 20 minutes before using. The sauce can be made 1 day ahead, cooled, covered, and refrigerated. Rewarm the sauce over medium-low heat before adding the prawns.

To cook the shrimp:

In a large pot, combine the water, wine, onion, carrots, celery, lemon halves, bay leaf, and peppercorns and bring to a boil over high heat. Simmer for 5 minutes to allow the flavors to blend.

Turn off the heat and add the shrimp. Cook just until the shrimp turn pink and are opaque in the center, about 2 minutes. Using a meshed spoon, transfer the shrimp from the water to a baking sheet and cool. Peel and devein the shrimp.

Cut all but 8 of the shrimp crosswise into bite-size chunks.

To make the cocktail sauce:

In a medium heavy saucepan, stir the crème fraîche, mayonnaise, horseradish, ketchup, and 2 tablespoons of chives over medium heat until heated through. Mix in the lemon juice. Season the sauce to taste with salt and pepper. Remove the sauce from the heat.

To serve:

Add the diced shrimp to the sauce and stir until the shrimp are warm.

Divide the lettuce among 4 oversized martini glasses. Using a slotted spoon, spoon the shrimp mixture atop the lettuce in each glass. Place 2 whole shrimp atop each serving and sprinkle with the remaining chives. Garnish with the lemon wedges and serve.

To cook the prawns:

In a large pot, combine the water, wine, onion, carrots, celery, lemon halves, bay leaf, and peppercorns and bring to a boil over high heat. Simmer for 5 minutes to allow the flavors to blend.

Turn off the heat and add the prawns. Cook just until the prawns turn pink and are opaque in the center, about 2 minutes. Using a slotted spoon, transfer the prawns from the water to a baking tray and cool. Peel and devein the prawns.

Cut all but 8 of the prawns crosswise into bite-size chunks.

To make the cocktail sauce:

In a medium heavy saucepan, stir the crème fraîche, mayonnaise, horseradish, tomato sauce, and 1 1/2 tablespoons of chives over medium heat until heated through. Mix in the lemon juice. Season the sauce to taste with salt and pepper. Remove the sauce from the heat.

To serve:

Add the diced prawns to the sauce and stir until the prawns are warm.

Divide the lettuce among 4 oversized martini glasses. Using a slotted spoon, spoon the prawns mixture atop the lettuce in each glass. Place 2 whole prawns atop each serving and sprinkle with the remaining chives. Garnish with the lemon wedges and serve.