Peruvian & World Recipes

Peruvian Shrimp Cocktail

Peruvian Shrimp Cocktail
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Peruvian Shrimp Cocktail

Course: First Course, AppetizersCuisine: Peruvian
Servings:

6

servings

Indulge in the exquisite flavors of the Peruvian Shrimp Cocktail—a harmonious blend of succulent shrimp, zesty mayo-ketchup base, and a hint of Brandy. Elevated with capers, and orange zest, and served over a bed of Romaine lettuce, topped with avocado slices and hard-boiled eggs. A symphony of tastes in every bite.

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Ingredients

  • 1 pound shrimp peeled, deveined, and cooked

  • 6 shrimp with heads (for garnish)

  • 1/2 cup mayonnaise

  • 3 Tbsp ketchup

  • 1 tsp Worcestershire

  • 1 tsp Brandy

  • 2 Tbsp roughly chopped capers

  • 1 Tbsp orange zest

  • 2 avocados

  • 4 hard-boiled eggs

  • 1 cup Romaine lettuce chiffonade

Directions

  • Make the sauce by combining mayonnaise with ketchup in a bowl. Add Worcestershire sauce, capers, orange zest, and Brandy. Reserve.
  • Peel the avocados, discard the seed, and it into pieces.
  • To assemble, grab pretty glasses (martini glass) and begin by placing a bed of the lettuce at the bottom of each one, next; add chopped egg, then; a layer of avocado. Cover with Golf sauce, and place the cooked shrimp on top.
  • Garnish with a whole shrimp, and a sprig of curly parsley, and serve immediately.

Notes:

  • You can use a martini glass, a wide wine glass, or a serving dish.

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