Join us, nostalgic and curious souls, as we take a deep dive into the vibrant '80s. It was a time when long pants and skirts were cast aside, making way for the bright colors of cropped clothing and long, curly hairstyles of the time. And what was the most famous dish of that period? If you guessed vodka penne, you're close but not quite! Preceding the famous pasta dish, especially during the lively and carefree evenings of the time, was the inevitable shrimp cocktail! One of those quick and easy appetizers that always guarantee satisfaction, perfect for any occasion, even as a last minute snack. Why? On the one hand its simplicity and refinement; on the other, the visual appeal of seeing something in a glass that is not intended to be drunk. Since then, the recipe for shrimp cocktail has left its mark in history, and even today incurable nostalgics propose it again, perhaps as a Christmas or New Year's appetizer, or as a must-have in an 80s-themed dinner.

Calories per serving: 387
Difficulty: Easy
Preparation: 20 minutes
Cooking: 1 minute
Doses for: 4 people
Cost: medium
Note:
(cooking time is indicative, it will only take a few moments to sear the prawns)

INGREDIENTS

Shrimps 16
Iceberg lettuce 60 g
4 slices of lemons

FOR THE MAYONNAISE

Very fresh egg yolks 1
Sunflower seed oil 120 g
Filtered lemon juice 15 g (1 tsp)
Salt to taste
Black pepper to taste
(or use 170 grams of regular mayonnaise)

FOR THE COCKTAIL SAUCE

Ketchup 45 g
Worchestershire sauce 1 tsp
Tabasco to taste
Brandy 1 tsp

PREPARATIO

To prepare the shrimp cocktail, start with the mayonnaise. Pour the egg yolk into the glass of a mixer  together with the salt, pepper and filtered lemon juice  then pour in the seed oil very slowly, while keeping the immersion blender running.
After a few moments you will have obtained the mayonnaise of the right creamy consistency, then move on to preparing the cocktail sauce. Pour the mayonnaise into a bowl and add the ketchup, the worcestershire sauce , then the brandy and mix everything . Finally add a few drops of Tabasco, mix again and keep aside in a cool place . Move on to cleaning the prawns: remove all the tails and clean them from the legs and the carapace, but leave the tail attached. Cut the back of each shrimp with a smooth blade to extract the intestine more easily. At this point, place  tails at a time on a slotted spoon and immerse them for about 10 seconds in boiling water, the time necessary to blanch the prawns and make them curl a little.  After which drain them on a plate and continue with all the others. Finally cut cut the iceberg salad into strips and you have everything ready for composition. In a cocktail glass (a tall glass or other container is also fine if you prefer), pour a spoonful of cocktail sauce, then add a sprig of lettuce  and pour a little more sauce. Arrange 4 prawns per glass  and finally decorate with a slice of lemon. The prawn cocktail is ready: serve immediately or put it in the fridge for half an hour!

STORAGE

It is advisable to consume the shrimp cocktail in a short time.
You can prepare the mayonnaise or cocktail sauce in advance, even the day before if you prefer (to keep in the fridge) and then garnish with the freshly blanched prawns. Freezing is not recommended.
This proposal today is the most classic version of the shrimp cocktail, but no one forbids the many variations on the theme! Any examples? Add slices of freshly cut mango or avocado. If you don't have Tabasco you can add spicy paprika or chilli powder. If you don't have Worcester sauce, you can replace with soy sauce (the sweeter one). Give vent to your i
magination!