Shrimp Cocktail
Insanely good, Shrimp Cocktail with Chili infused Breadcrumbs and a Creamy Marie Rose Sauce.
Ingredients
- 20 - 24 medium Shrimp butterfilied and precooked (@ 10 - 12 per person)
- 1 clove Garlic minced (@ 1/2 tsp)
- 1 - 2 Tbls Olive Oil
- ½ tsp Sweet Paprika
For the Breadcrumbs:
- ½ cup dried Breadcrumbs I used a leftover wholewheat seeded baguette
- 1 - 2 Tbls Olive Oil
- 1 Dried Chili leave whole
For the Marie Rose Sauce:
- 8 Tbls Mayonnaise
- 3 - 4 tsp Ketchup
- 1 tsp Sriracha more if desired to taste
- Juice of 1/2 Lemon
- Salt and Pepper to taste
For the Salad:
- ½ head Iceburg Lettuce
- 1 bunch Romaine Lettuce
- 2 small Tomatoes sliced
- ½ large Cucumber sliced
- 1 Lemon sliced to serve
Instructions
For the Shrimp:
- Over medium heat, in skillet, heat Olive Oil until hot. Add in Shrimp, minced Garlic and Paprika.
- Cook until warmed through, about 3 - 5 minutes.
For the Breadcrumbs:
- In a small skillet, heat Olive Oil over medium heat. Add Breadcrumbs and whole dried Chili and stir. Cook until Breadcrumbs are golden and crispy. about 3 - 5 minutes. Discard Chili.
For the Marie Sauce:
- In a small bowl, mix together Mayonnaise, Ketchup, Sriracha, Salt and Pepper to taste and the juice of 1/2 Lemon. Mix until well combined. *Can be made up to 2 days ahead, keep refrigerated.
For the Assembly:
- Prepare the Salad, mixing together both Lettuces.
- In serving dish or mason jar, start by layering with the Lettuce, top with Tomatoes, Cucumbers and half the Shrimp.
- Drizzle some Marie Sauce and layer again finishing off with the Shrimp, more Rose Marie Sauce and scattering over the top with the Breadcrumbs.
- Serve with slices of Lemon.
Notes
Using precooked Shrimp makes this dish quick and easy. You can use fresh as well, making sure you shell and butterfly the shrimp first and continuing with seasoning as above, then saute or grill.I suggest using any leftover stale bread, such as a Whole Wheat seeded bread. You can of course use any bread of choice or store bought prepared breadcrumbs.
