For those of you that are made for the finer things in life. Here’s presenting the popular Prawn cocktail. For the shrimp lovers, this is paradise. The classic poached shrimp dipped in herbed spiced ketchup, it’s easy to make but looks like you’ve put in a whole lot of effort. The shrimp is the big buff of this dish, carrying with it a taste of its own. The shrimp lovers know just what we mean. The bigger the shrimp, the better your dish will taste. The appearance is what is crucial though. Fill a cocktail glass (preferably a margarita one) with the cocktail sauce and decorate the prawns all around the rim and you just may have mastered making an easy dish look super delicious and intricate.

PREP 40 mins



For the Court Bouillon:

10 cups cold water
2 carrots
2 stalks celery
1 onion
1 garlic pod
1 lemon
½ bunch parsley
½ bunch thyme
2 bay leaves

For the Shrimp:

1 pound shrimp (preferably large)
1 tablespoon salt
1 lemon

For the Cocktail Sauce:

1 cup ketchup
1 leaf lemon zest minced
4 teaspoons horseradish
¼ teaspoon Worcestershire sauce
Hot sauce according to taste


First, cut the carrot, celery, onion, garlic, lemon, parsley, thyme and bay leave finely. In a pot, boil all of the above vegetables on high heat.

Once boiled, lower the heat, cover the pot and let simmer for 20-30 mins. After this, drop the cleaned and deveined shrimp into the liquid and turn off the heat.

Stir occasionally until the shrimp starts looking pinkish in colour (about 3-4 minutes). Drain the shrimp and set aside to cool to room temperature.

To prepare the cocktail sauce, combine all the ingredients together and puree to form a paste.

Serve by pouring the sauce into a cocktail glass and hanging the shrimp around the rim of the glass.

Dip, Pop and Relish!

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