Recipe: Shrimp Cocktail

Recipes, Sandals/Beaches

shrimp

From time to time, we like to feature recipes from some of the places we send our customers. This time, it’s a simple dish with a Caribbean twist, courtesy of Chefs Josef Jungwirth and Glenroy Walker of Sandals & Beaches Resort.

SHRIMP COCKTAIL

Ingredients:

Finely shredded iceberg lettuce (use as a bed for the shrimp)
20 cooked jumbo shrimp, peeled & deveined, tail on
1 cup ketchup
1/3 cup prepared horseradish (or to taste)
1/2 tablespoon Worcestershire sauce
1/4 tablespoon hot sauce
2 tablespoons lemon juice
4 leaves Belgian endive
4 leaves radicchio
4 leaves romaine lettuce
4 lemon wedges
4 sprigs fresh parsley or dill

Method:

Fill bottom of individual small bowls with the shredded lettuce and top with the shrimp. Combine the ketchup, Worcestershire sauce, hot sauce and lemon juice. Fill individual ramekins to serve the sauce on the side. Arrange the lettuce leaves around the edge of each bowl and garnish with the parsley or dill and the lemon wedges.