Prep 5 mins
Cook 0 mins
The French LOVE serving "Amuse Gueule" (appetisers) in shot glasses! So, I thought I would concoct a special recipe to accompany our pre-dinner aperitifs this New Year! A retro 1960's starter that I believe still has a place when served for special meals and parties, and this is so simple; it's also a great idea for a large gathering, as the glasses are small enough to nibble from whilst you sip your drinks! I used Mache (Lamb's Lettuce) in these prawn cocktail shots in the photos - but a selection of any seasonal salad leaves would be fine. The Firecracker comes from the addition of tabasco, pink peppercorns and cayenne pepper in the seafood sauce - adjust the quantities to suit your own taste - we like it piquant! Salut!
- 500 g peeled cooked prawns or 500 g shrimp
- 200 g good quality mayonnaise or 200 g homemade mayonnaise
- 3 tablespoons tomato ketchup
- 1 tablespoon lemon juice
- Tabasco sauce, to taste
- salt and pepper
- assorted mixed salad green, such as lambs lettuce, mesclun, little gem lettuces
- 1 tablespoon pink peppercorns, crushed
- cayenne pepper, for sprinkling
- Calculate how many "shots" you are making, and reserve one prawn (preferably with tail on) for decoration.
- Mix the mayonnaise, ketchup, lemon juice and Tabasco in a bowl, season to taste and adjust seasoning if needed.
- Take your shot glasses, or small water glasses and line with some mixed salad leaves or lettuce.
- Place about 5 prawns on top of the leaves/lettuce. The amount of prawns depends on what size they are.
- Spoon over your seafood sauce and lightly mix through the prawns.
- Sprinkle with the crushed pink peppercorns and cayenne pepper, and garnish with a prawn over the edge of the glass.
- A lemon wedge can be added as well - but I find it is fiddly to deal with whilst slurping cocktails, and the sauce should be lemony enough!
What is there not to love!? This is simplicity at it's best...with flavors of the sea, the spiciness of the chili Tabasco sauce, the pink peppercorns, and the cayenne. Yeeehaaww! I followed "FT's" instruction of putting some field greens into the shot glass, then I took and un-used medicine cap, turned it upside down and filled it with the sauce. You couldn't tell it was there, and fit into the shot glass perfectly. I also added a few extra steamed shrimp next to the glass with toothpicks so people could grab the shrimp from that point and dip into the sauce in the glass. Perfection, and as snazzy as a dressed up cat!
These were very good! I would have used tomato paste in place of the ketchup, just our personal preference! Thanks again for a great recipe FT.
These were wonderful! Nice amount of tang that really added to the dish without overpowering it. Only change I made was that I didn't have pink peppercorns so instead used a light sprinking of hot paprika instead. I made a smaller number of cocktails but the full amount of sauce which was also great served over the main of crumbed fish, corn fritters and salad.