Shrimp cocktail might be the only seafood appetizer of the 80’s. We had it in a martini glass or in an avocado. It was everywhere, at every party and special occasion. The only excitement was whether you got the avocado in your lap or not. 😀
But to be honest I liked the shrimp cocktail of the 80's, greens, shrimps and a thousand island dressing. If it could be a little lighter, the shrimp cocktail would be perfect, as the flavors are so good.
Last week I was going through some of my cookbooks, and I read Claus Meyers updated version of the shrimp cocktail. (From the book Salatværkstedet). I used this recipe as my inspiration. I used my own version of thousand island dressing, another kind of salad and bread, otherwise I leaned against Meyer's recipe.
I use cold water shrimps because they have more flavor than warm water shrimps.
- 275 g cold water shrimps (I used shrimps from IKEA)
- 12 green asparagus
- 3 slices sourdough bread, cut into logs
- 2 small lemons, zest and fillets
- 10 leaves of romaine lettuces
- extra virgin olive oil
- salt & pepper
- 1 cup (240 ml) sour cream
- 2 tablespoons mayonnaise
- 6 small sun-dried tomatoes
- ¼ cup (½ dl) tomato ketchup
- 1 teaspoon paprika
- ¼ teaspoon chili powder
- 1 garlic clove
- 1 tablespoon worcestershire sauce
- ½ tablespoon lemon juice
- salt & pepper to taste
Thousand Island dressing
Blend tomato and ketchup together. Mix all the ingredients in a bowl and season to taste. Set aside.
Heat olive oil in a skillet, and toast the bread logs in the oil. When they get a nice color, place them on a piece of kitchen towel, to remove any excess oil. Sprinkle with salt.
Wash the asparagus and snap the dry stem ends off of each asparagus. Use the same skillet to roast the asparagus for about 2 minutes. The asparagus should be cooked, but still have a bite. Cut the asparagus into bite size pieces, save some bigger pieces and the heads for garnish. Set aside.
Using a lemon zester, make strips of lemon zest, bring these to a boil in some salted water. Leave the zest in the water until you need to use them.
Fillet the lemons with a sharp knife. Cut the top and bottom off the lemon. Set your knife where the white meets the flesh and start cutting downward in a curved motion following the shape of the lemon. Keep doing this until you have peeled the lemon. Carefully cut the filets out.
Chop the romaine lettuce finely, leave out the core part. Mix the romaine, dild, asparagus, lemon-zest and -fillets. Dress the salad with a splash of olive oil.
Serve the shrimp cocktail in a maison jar or another rustic glass, to set it aside from the shrimp cocktails of the 80's.
Layer the cocktail: salad, shrimps and dressing. Layer until you have a nice serving size. Garnish with bread logs, asparagus and dild.