Prawn cocktail is a seafood appetizer made with prawns mixed with mayo-based sauce, ketchup, hot sauce, and Worcestershire sauce, served on a bed of lettuce or avocado. Mayonnaise is the base for the sauce, which is poured over the prawns and served cold.
Prawn cocktail is a type of hor d’hoeurve, or appetizer, very similar to prawn cocktail. This seafood dish is made with prawns instead of prawns. These are usually mixed with a side of mayo-based sauce, ketchup, hot sauce, and Worcestershire sauce. This concoction is traditionally served on a bed of lettuce. Some modern chefs, however, also serve this prawn dish over chunks of avocado.
Technically, prawns are a type of shrimp, but their anatomies are slightly different. While shrimp and prawns are often thought of as the same, they are slightly different. Crayfish, for example, are usually larger than prawns.
Prawn cocktail is a small seafood dish usually served before the start of a meal, as an appetizer or hor d’hoeurve. While shrimp cocktail sauce is usually served alongside shrimp, shrimp cocktail sauce is usually mixed with shrimp. This concoction is then usually served in an attractive glass or bowl.
Fresh or frozen shrimp can be used to make shrimp cocktail. If the prawns are frozen, they should be thawed first, either in the refrigerator or in a large bowl of cold water. Raw shrimp needs to be cooked first, but precooked shrimp can simply be thawed.
Cooked prawns should be cooled in ice water or in the refrigerator. The pawns’ legs and shells should then be removed. Any dark veins that run along the back and underside of the shrimp are also removed. Some cooks prefer to leave the shells on some refrigerated shrimp, so they can be used as a side dish.
Mayonnaise is generally the basis for shrimp cocktail sauce. It is usually mixed with ketchup, hot sauce and Worcestershire sauce. Other ingredients, such as lemon juice, garlic, pepper or wine can also be added to the sauce.
Once the sauce is well blended, it is usually poured over the shrimp to coat them. A few lettuce leaves are then placed in the bottom of either a glass bowl or goblet, and the prawns are served on top of the lettuce. Some cooks also cut an avocado into chunks and place it between the lettuce and shrimp. The dish should be served cold and a lemon garnish or a simple prawn in its shell, without sauce, can be added as a side dish.
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