Mini Shrimp Cocktails

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Options & Adventures...

What signals cocktail party more than a shrimp cocktail?

Everyone has their own favourite recipe, and if you ask 50 people for a shrimp cocktail recipe, you are most likely to get 50 different recipes!! Yes, we know they are that popular. And while I love mixing shrimps with aioli, a bit of cream sauce, I also love the flavour of shrimps with tomato based sauces. Moreso when the sauce has a kick. Yup let’s kick start the party, with these shrimp cocktails in a shooter of spicy tomato sauce. Or you can treat it as a chaser for your other shots! Why the heck not? We are partying after all!

I have chosen toĀ use both hot sauce and some horseradish, we all know what that means. But if you do not care for this amount of spice, feel free to go with one or the other. With that said, I do recommend that you venture out of the comfort zone and burn a few taste buds! The only way you get acclimatized with the heat šŸ™‚ Since you are adventuring, then do try my Smoked Shatta, it gives it that misty, deep, bold and absolutely seductive layer of flavour.I give you the options and leave it up to you to adventure.

Finally, I have also included for you a video of very simple canapes that you can prepare in almost no time, with the least amount of effort. This way your guests will enjoy nibbling and chatting and will have enough food to guard their cocktail intake. Also this way you won’t be knackered by the prep that you sleep as soon as the party is on.

Ingredients

Serves: 28
  • 750g medium shrimps, peeled with tails intact and deveined
  • 1 Ā½ liters fish or shellfish stock

For The Sauce

 

Make the sauce by placing all itsĀ ingredients in a bowl and mixing until well combined.

Place 1 tbsp of the mixed sauce in small shot glassesĀ or half fill whiskey or martini glasses with the sauce.

Cover and refrigerate until ready to serve.

 

Prepare the shrimps

Peel, devein and rinse them with cold water. Pat dry and refrigerate till ready to serve.

Right before serving, bring fish stock to a boil and cook the shrimps in the boiling stock for 3 minutes, or until pink. Do not overcook.

Drain the shrimps and place 1-2 shrimps in every shot glass.

Alternatively, place a few shrimps around the edge of some martini glasses with the tails facing outwards. Garnish with herbs (dills, coriander, oregano..) or a tsp of my fermented organic zaatar. You can even add some stalks of celery to the garnish. (Go wild)

Place the preparedĀ glasses of shrimp cocktail in the middle of the tray with some napkins for pass around service.

Serve immediately.

 

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