Shrimp cocktail was a big popular favorite in the 80s and 90s. It was served in countless companies in less or more fortunate varieties.
Ingredients
- 500 gram shrimps
- 1 bag frozen peas
- 50 gram butter
- 10 gram parmesan
- ruccola
- 1 pcs red chili
- 2 tbsp soy
- 2 tbsp ketjap manis
- 0,5 pcs lime
- coriander
- 4 tbsp pomegranate seeds
I think this dish deserves a little comeback. Shrimp cocktail is very good and can be made in many different ways. My variant is quite different from the classic version, but the flavors fit together perfectly and here the taste buds get to try a little. In addition, it is very practical with an appetizer you can prepare in good time before the guests come and have in the fridge.
Step 1
Start by peeling the shrimps. I had a visit so then it is perfect to put the guests to this job.
Step 2
Turn on the oven at 180 degrees. Now you need to make parmesan chips. This is very simple, looks nice and tastes good. Take baking paper in a long pan and grate over parmesan. Grate about half the parmesan into chips and the rest of it should be in the pea puree. Fry the tray with parmesan for a few minutes until it has a light golden color. Remove and cool. Put on a saucepan to make pea puree. Boil water and pour in the peas.
Step 3
Boil for 4 minutes and pour off the water. Put the peas in a bowl and add the butter and the rest of the parmesan. Season with salt and pepper. Run smooth and push through a fine strainer for a completely smooth mass. Distribute at the bottom of each cocktail glass.
Step 4
After you have added pea puree, I add a layer of arugula. Stick them a little down in the peas because then you get a little height on the dish.
Step 5
Divide the shrimp into 4 equal piles and place in each glass.
Step 6
Mix together finely chopped chili, lime juice, soy and ketjap manis. Spread the sauce over the shrimps. This gives a delicious sour, salty, strong and sweet taste. Finish with pomegranates and place some parmesan chips on top.
Step 7
Now this modern shrimp cocktail is ready. Refrigerate until serving. Good luck.
