Shrimp Cocktail - {Cocktail Di Gamberi} Recipe - Cooking Index
Shrimp Cocktail - {Cocktail Di Gamberi} Recipe - Cooking Index
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.
Cuisine: Italian| 1 cup | 237ml | Mayonnaise |
| 2 tablespoons | 30ml | Ketchup |
| 1 teaspoon | 5ml | Worcestershire sauce |
| 1 1/2 tablespoons | 22ml | Brandy |
| 2 tablespoons | 30ml | Heavy cream |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 1/2 cup | 73g / 2.6oz | Diced fresh pineapple |
| 1 1/2 lbs | 681g / 24oz | Large shrimp - (30 per lb) - cooked |
| 1 | Romaine lettuce | |
| 1 | Radicchio head (small) | |
| 1 | Orange - sliced in thin (large) | |
| Wedges | ||
| 1 | Lemon - sliced in thin (large) | |
| 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 yields 4 to 6 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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