Hi, seafood!
Some classics never go out of fashion: they only improve with a weighted reinvention. That’s exactly what we feel for the shrimp cocktail, that beloved appetizer that has embellished elegant tables for generations. Rather than simply repeating the tradition, we decided to give this timeless favorite a vibrant and modern touch that honors its inheritance while bringing new exciting flavors to the foreground.
Our curiosity has led us to a fascinating path of the history of appetizers (yes, we are that type of food buttons!). Did you know that the prawns were not even the original star of this dish? The first incarnation of the cocktail actually Oysters in the foreground! Around 1890, oyster “cocktails” served in glasses with spicy and spicy sauces became popular in San Francisco. As the refrigeration has improved and the prawns have become more widely available throughout America, it offered a more accessible alternative. In the 1950s and 1960s, shrimp cocktail had become the epitome of a sophisticated dinner.
With our Bloody Mary Shrimp Cocktail in Cevic Style, we are celebrating this rich story while bringing fresh excitement to a culinary icon. We have maintained the elements that made the large originals-colds cold and spicy spicy sauce, introducing the techniques of Peruvian cevics and complex and satisfactory flavors of a well-made bloody Mary.
The nutritional profile also gets an update. The incorporation of fresh citrus fruits and vegetables in our marinade adds further vitamins and antioxidants to the already impressive nutrition of prawns. For such a tiny crustacean, these protein plants provide a huge 20 grams of protein for 3 -ounce service together with selenium, vitamin B12 and other essential nutrients!
We intertwined in crunchy celery both inside the mixture of Ceviche and as a side dish for that par excellence Bloody Mary Crunch. And yes, there is a splash of vodka for authenticity, even if you can easily replace non -alcoholic vodka to keep it family -friendly without losing that distinctive taste. The result? A revitalized classic that respects tradition while feeling completely fresh and contemporary, perfect for everything, from summer encounters to luxury dinners.
This is the cocktail of shrimp reinvented for today’s seafood lovers, a dish with a legendary past and an exciting future. Try our version reinvented at your next meeting and we think you will agree that some classics will continue to improve!
Press
- 1 pound cooked*, peeled and expelled with jumbo shrimp (we used extra-large), tail on
- 5 Large celery stems with leaves, 4 cut in half and 1 to diced finely
- ½ lemon, zest and squeezed
- ½ cup ketchup
- ¼ cup Iced vodka (also the non -alcoholic vodka works well)
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- ½ teaspoon I am sauce
- Pinch of salt and black pepper just ground
- Cilando on outline
- Dry prawns with paper napkin; discard paper towel. Remove the 8 shrimp and set aside on a side dish.
- Remove the shrimp queues on the remaining prawns and cut all the prawns with the exception of the 8 pieces set aside.
- Add the diced prawns and the cuddle to diced in an medium bowl or a large cup of measurement; set aside.
- In another medium bowl, combine the remaining ingredients (juice and joy of half of the lemon, ketchup, vodka, horseradish, worstershire, soy sauce, salt and pepper); Mix well.
- Pour the liquid mixture on prawns and celery; Mix to unite, cover and refrigerate for 45-50 minutes.
- Serve in small glasses. Place one of the halved celery stems and a tail shrimp in each glass. Garnish with coriander and serve with a small spoon.
Notes
Necessary equipment: cutting board, knife, 8 shooting glasses, 8 small spoons, two mixing bowls
*Note: This recipe requires cooked prawns. If the prawns are not cooked, boil for 2 minutes before the first step.
- Preparation time: 10 minutes
- Cold weather: 50 minutes
