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
- 44.37 ml tomato ketchup
- 14.79 ml lemon juice
- Tabasco sauce, to taste
- salt and pepper
- assorted mixed salad green, such as lambs lettuce, mesclun, little gem lettuces
- 14.79 ml 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!