Shrimp Cocktail / Cocktail di Gamberi
One night while attending a cooking school in Sorrento, our chef Lorenzo prepared an antipasto table that consisted of over thirty-five dishes! One of my favorites was this Cocktail di Gamberi. What surprised me about the sauce was so many ingredients I thought were strictly in the American culinary domain.
This is a wonderful and simple presentation for a dinner party. The ingredients can be doubled successfully. The original recipe called for canned pineapple, for which I can find no culinary use. Fresh pineapple is far superior.
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1½ tablespoons brandy
- 2 tablespoons heavy cream
- 1/8 teaspoon black pepper
- ½ cup diced fresh pineapple
- 1½ pounds large shrimp (30 per pound ), cooked
- 1 head romaine lettuce
- 1 small head radicchio
- 1 large orange, sliced in thin wedges
- 1 large lemon, sliced in thin wedges
- Mix the mayonnaise, ketchup, Worcestershire sauce, and brandy. Add the cream, pepper, and pineapple and fold in. Reserve and refrigerate half the sauce. Mix the remaining sauce with the shrimp, folding in carefully. Cover the shrimp and marinate in the refrigerator until ready to serve.
- Cut the romaine lettuce into thin shreds. Tear the radicchio into bite-size pieces.
- Half-fill 4 to 6 fruit-cup glasses or wide-mouth goblets with some of the romaine and radicchio. With a spoon, divide the shrimp among the glasses and garnish each with a wedge of lemon and orange. Serve as a first course; pass the reserved sauce on the side.
This recipe was featured on Season 6 - Episode 608.
I ordered “shrimp cocktail” while visiting Sorrento expecting the typical American style red cocktail sauce. What a delicious suprise when I was served a recipe similar to this! Thanks for sharing as I’m going to try to reproduce this back in Chicago. I know the shrimp won’t be as succulent but the sauce will steal the show.
I used BREAD CRUMBS not MAYONNAISE
Also because i live outside of n.o. ( I METAIRIE, LA. WE LIKE OUR SEAFOOD SEASON VERY HOT
WE DO NOT USE MAYONNAISE IN SHRIMP COCKTAIL. WE USE KETCHUP, WORCESTERSHIRE SAUCE, TARTAR SAUCE LEMON JUICE, CAYENNE PEPPER AND LAST BUT NOT LEST HORSERADISH. WE PUT ON ICE AND LETTUCE NON TOP THEN SHRIMP. THANK YOU, SALVATRICE IMBRAGUGLIO
i use ketchup mixed with horseradish also my wife use to make shrimp cocktail like this..
I would like your recipe on ketchup please… I saw it on the show last Saturday,,,