Time: 30 min.
Complexity: easily
Servings: 10 as an appetizer

Viennese shrimp cocktail - detailed recipe.

Ingredients:

Shrimp cocktail

• 700 g coarsely chopped lobster tail meat
• 20 cooked peeled shrimp
• 2 finely chopped anchovy fillets
• 2 tsp finely chopped capers
• 2 sweet gherkins, finely chopped
• 1 hard-boiled egg, finely chopped (crush the yolk with the side of a knife)
• Finely shredded lettuce leaves
• Lemon wedges for garnish
• Ice

Mayonnaise-based dressing with alcohol

• 2 cups mayonnaise
• 2 tablespoons tomato sauce
• 1 medium-sized onion, diced into small cubes
• 1 tbsp finely chopped parsley, plus more for garnish
• 1 teaspoon Worcestershire sauce
• Hot sauce to taste
• 1 tbsp. orange juice
• Juice of 1/2 lemon
• Salt and ground black pepper to taste
• 2 teaspoons mustard
• 2 tsp horseradish
• 1 tsp paprika, plus a little more for garnish
• 1/2 tsp cayenne pepper
• 1 tbsp. l. dry sherry
• 1 tbsp. cognac
• 1 tbsp Cointreau

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lobster, shrimps, Anchovies, capers, mayonnaise, tomato sauce, onions, horseradish, mustard, eggs, pickled cucumber, Worcestershire sauce, hot sauce, lemon juice, sherry, cognac, Orange liqueur, leaf lettuce, paprika

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Preparation:

Step 1
• Place a bowl on crushed ice and pour in the mayonnaise. Add the tomato sauce and 250 grams of lobster meat. In a separate bowl, combine the onion, anchovies, capers, gherkins, a tablespoon of parsley, and the egg white and yolk. Stir this mixture into the lobster mayonnaise.
Step 2
• Add Worcestershire sauce, a splash of hot sauce, orange juice, lemon juice, salt and pepper, mustard, horseradish, a teaspoon of paprika, cayenne pepper, sherry, cognac, and Cointreau. Mix all ingredients thoroughly.
  
  Season the lettuce leaves with salt, pepper, and lemon juice. Divide into 10 champagne flutes. Place the remaining lobster meat on top of the lettuce and spoon the mayonnaise mixture over it. Garnish with 2 shrimp, parsley, paprika, and lemon wedges. Serve cold.

Votes: 4