This lusciously creamy and rich shrimp cocktail will take your appetizer game to the next level.
Preparation time: 40 minutes
Cooking time: 20 minutes
Plating time: 10 minutes
700 grams freshly-peeled shrimp
1 piece large cos lettuce
2 pieces avocado, ripened
1 piece papaya, small
30 grams coriander leaves
100 grams ketchup
15 mL orange juice
50 mL Sriracha sauce
300 mL mayonnaise
2 pieces egg
250 mL olive oil
25 mL lemon juice
10 mL cognac
250 mL cava
30 grams salmon roe
3 grams salt
FOR THE SHRIMP
1 Fill a pot with the cava and add a bit of water with salt.
2 Bring to a boil, then add the shrimp. Cook for 2 minutes.
3 Place shrimp in an ice bath to stop it from cooking through. Strain and set aside.
FOR THE AVOCADO MOUSSE
1 Combine the avocado, 1⁄2 lemon juice, and coriander leaves. Blend using a blender or hand blender until you get a nice, smooth texture.
2 Season with salt, then chill.
FOR THE COCKTAIL
1 Combine the eggs and lemon juice. Blend and slowly add the oil while blending until it emulsifies.
2 Mix with orange juice, ketchup, cognac, Sriracha, and season with salt and pepper.
FOR THE PAPAYA
Clean and slice into chiffonade cuts. Keep in water with ice to keep it crisp.
1 Place some of the avocado mousse at the bottom of the glass then add the cos lettuce.
2 Top with papaya and a few prawns on top.
3 Cover with cocktail sauce and garnish.
For the plating, you can opt to use a cocktail glass, but any other crystal bowl should be good.
This recipe was originally published in the December 2016 – January 2017 issue of Breakfast Magazine.