Cocktail Cuisine: Let Food Set the Stage
Essentials for Entertaining Featured Hors d’oeurve: Shrimp Cocktail
What can we say? A classic that always pleases. The trick is in the presentation. Whether served on a platter or pre-arranged into glasses, shrimp cocktail always requires appropriate flatware and napkins (no one likes messing around with shrimpy fingers and lemon water when enjoying a party). Although every host likely has their own take on this classic hors d'oeuvre, here is one innovative version sure to tickle your taste buds.
EXOTIC SHRIMP COCKTAIL (serves four)
2 navel oranges
1 1/2 pounds medium shrimp (32 total), shelled and deveined
2 teaspoons extra-virgin olive oil
1/4 teaspoon minced and mashed garlic
1/2 cup mayonnaise
3 tablespoons ketchup 1 1/2 tablespoons cognac
2 teaspoons fresh lime juice, or to taste
1/2 teaspoon sugar
a pinch of cayenne
3 avocados
6 canned hearts of palm, drained, rinsed, patted dry, and cut crosswise into 1/2-inch pieces
Shell and devein shrimp.With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes.
Plunge shrimp into a large saucepan of boiling salted water and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature.
Next, prepare the sauce. In a small bowl whisk together mayonaise, ketchup, cognac, lime juice, sugar, and cayenne until smooth. (Sauce may be made 1 day ahead and chilled, covered.)
Peel and dice avocados. Transfer orange sections to shrimp mixture with slotted spoon and add hearts of palm and avocado, folding ingredients together gently.
Divide ingredients among 4 plates or glasses and spoon sauce over each.
(Inspired from recipe featured in Gourmet, August 1996.)
What can we say? A classic that always pleases. The trick is in the presentation. Whether served on a platter or pre-arranged into glasses, shrimp cocktail always requires appropriate flatware and napkins (no one likes messing around with shrimpy fingers and lemon water when enjoying a party). Although every host likely has their own take on this classic hors d'oeuvre, here is one innovative version sure to tickle your taste buds.
EXOTIC SHRIMP COCKTAIL (serves four)
2 navel oranges
1 1/2 pounds medium shrimp (32 total), shelled and deveined
2 teaspoons extra-virgin olive oil
1/4 teaspoon minced and mashed garlic
1/2 cup mayonnaise
3 tablespoons ketchup 1 1/2 tablespoons cognac
2 teaspoons fresh lime juice, or to taste
1/2 teaspoon sugar
a pinch of cayenne
3 avocados
6 canned hearts of palm, drained, rinsed, patted dry, and cut crosswise into 1/2-inch pieces
Shell and devein shrimp.With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes.
Plunge shrimp into a large saucepan of boiling salted water and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature.
Next, prepare the sauce. In a small bowl whisk together mayonaise, ketchup, cognac, lime juice, sugar, and cayenne until smooth. (Sauce may be made 1 day ahead and chilled, covered.)
Peel and dice avocados. Transfer orange sections to shrimp mixture with slotted spoon and add hearts of palm and avocado, folding ingredients together gently.
Divide ingredients among 4 plates or glasses and spoon sauce over each.
(Inspired from recipe featured in Gourmet, August 1996.)
posted by Essentials for Entertaining at 3:53 PM
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