According to the renowned chef, all you need to do is take the right precautions to avoid the 1980s effect. “I love North Atlantic shrimp and iceberg lettuce.”
The secret history of the shrimp cocktail
The shrimp cocktail was not invented in a restaurant, but in a miner's glass during the San Francisco gold rush. Legend has it that a miner asked for whiskey and oysters in a bar. To combine them, he poured the oysters into the whisky glass and added a spicy sauce to give it a kick. This “oyster cocktail” became a hit, and soon after, oysters were replaced by the more versatile and abundant shrimp. The dish then found its consecration during the Prohibition years, when bars were not allowed to serve alcohol. The cocktail glasses, which had fallen into disuse, were rediscovered and filled with this new and fascinating seafood appetizer. From the glittering casinos of Las Vegas, where it was offered at bargain prices to attract gamblers, the dish made its way to Europe. In Italy, it became a symbol of accessible elegance, an essential appetizer at weddings and family lunches in the 1980s. With its velvety pink sauce, it conquered palates and became a true icon of retro cuisine.
Marco Pierre White's Shrimp Cocktail
“A dish of pure delight that everyone loves!”, comments the top chef in an article in the Daily Mail, featuring his own version of the recipe. According to him, all you need to do is take the right precautions to avoid the 1980s effect. “I love North Atlantic shrimp and iceberg lettuce. Cut a slice from the base of the lettuce and put it in cold water for about an hour: this will make it even crispier. The Marie Rose sauce should contain just a touch of Tabasco and brandy.”
Serve in a glass bowl, of course, with whole wheat bread, butter, and lemon.
The recipe
For 2 people
- 1 medium egg
- ¼ iceberg lettuce, finely chopped
- 200 g prawns, cooked and shelled
- Sea salt
- Herbs to taste for garnish
For the Marie Rose sauce
- 2 tablespoons mayonnaise
- 2 tablespoons tomato ketchup
- A squeeze of lemon juice
- Tabasco, to taste
- Lea & Perrins Worcestershire sauce, to taste
- A dash of brandy
To serve
- Cayenne pepper
- Whole wheat bread and butter
- 1 lemon, cut in half
Boil the egg, let it cool, peel it, and finely chop the egg white (the yolk will not be used).
To make the Marie Rose sauce, mix the mayonnaise, ketchup, and lemon juice in a bowl. Add Tabasco, Worcestershire sauce, and brandy to taste. This sauce can be made the day before and stored in the refrigerator.
Arrange the lettuce slices on the bottom of each bowl. Add the shrimp and sprinkle with a pinch of sea salt in each bowl.
Pour a generous spoonful of Marie Rose sauce over the top. Sprinkle the sauce with cayenne pepper to taste. Garnish with herbs, finely chopped if necessary.
