Traditional recipes

Jubilee prawn cocktail leafy salad recipe

Jubilee prawn cocktail leafy salad recipe

  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Prawn salad

Celebrate the Jubilee in style, simple, classic, with a smoky twist, and it's only 291 calories per portion.


Buckinghamshire, England, UK

33 people made this

IngredientsServes: 2

  • ½ (250g) iceberg lettuce, shredded
  • 2 tablespoons chopped parsley
  • 2 tablespoons tomato ketchup
  • 2 tablespoons low fat mayonnaise
  • ½ teaspoon Worcestershire sauce
  • 2 to 3 dashes Tabasco® sauce to taste
  • 300g cooked peeled prawns, defrosted if frozen
  • 1 pinch smoked paprika

MethodPrep:15min ›Ready in:15min

  1. Toss the iceberg and parsley together and place half in the base of 2 glass serving dishes.
  2. Mix together the ketchup, mayonnaise, Worcestershire and Tabasco sauces then stir in the prawns.
  3. Spoon half the prawn mixture into the serving dishes and top with the remaining lettuce. Finish with the remaining prawns and sprinkle with smoked paprika. Serve immediately.

Tip

Try replacing the iceberg with shredded round lettuce. Try using tiger prawns and add a little harissa paste to give a spicy flavour. Serve in 4 wine glasses for a classic starter.

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How to make Edible Spoons!

A few years ago I did a post on how to make edible spoons and bowls from dough. I thought it was a great idea, but just not with my method and recipe. I searched online to see if anyone else had done something similar and stumbled across a small handful of ideas, but then found this little gem… Roy, the inventor of the Edible Spoon Making Kit has indeed thought of a really simple and clever way to make edible spoons. Roy kindly sent me a kit to try (and will be giving one lucky reader a free kit!). Since receiving the kit, I’ve made well over 100 spoons (maybe 200 by now) and have enjoyed sitting around a spread of dips and toppings munching away on the spoons. To make the spoons, simply roll flat a piece of bread, punch out the spoon shape, press the cutout into the spoon and bake (more detailed instructions supplied with the kit).

While I was making a batch of spoons and some home made pasta, a time saving idea popped into my head. Watch the video below to see how I used a pasta machine to make dozens of spoons in a few minutes!

Topping suggestions: Cob-style guacamole: Avocado, corn kernels, red pepper, purple cabbage, extra virgin olive oil, salt and lemon Grilled Thai Mushroom Salsa. Place a small leafy green on the spoon first to prevent the spoon going soggy if not eating immediately.

Roy, from the Edible Spoon Company is giving one lucky SPW reader the chance to win a spoon making kit! To enter, just leave a comment here with what toppings you would love to put on the spoons (the winner will be randomly chosen). Giveaway is open worldwide. Closes 6th May 2012. T&Cs here . Giveaway now closed. Don’t fancy your chances of winning? Kits can be bought from Roy’s site here , for £17.99 £19.99 including shipping worldwide!

Kimanh

Hi my name's Kimanh. I blog about stuff I like. Cooking. Eating. Making. Exploring. Taking photos. & Blogging. I'm married to a humanitarian worker and we live in Vanuatu - a tropical paradise in the South Pacific Ocean. Nice to meet you.


Mrs Beeton: The Woman behind the domestic bliss

When it is cold and rainy outside there is nothing I like more than rummaging around a good bookshop. I can be there for hours. On one such occasion during a weekend in the Cotswolds I stumbled across Kathryn Hughes biography of Mrs. Beeton. Now like a lot of women, since I left home, my copy of Mrs Beetons Household Management rarely leaves my kitchen. It is like a bible and weighs a tonne. I know that no matter what my domestic problem is Mrs Beeton will have the answer. Yet I knew virtually nothing about the woman herself. Who was she? And why does her guide to household management continue to guide young women (and men!) to this day?

I always imagined Mrs Beeton to be middle aged matronly woman probably because of the confident and authorititive tone of her book. Yet this couldn’t be further from the truth and if the reader pays close enough attention there are hints to the real Mrs Beetons life littered throughout her book. Her name was Isabella and she wrote Household Management at the tender age of 23, having only been married and running her own household for a few years herself.

Born in Cheapside, London, above her fathers drapers shop in 1836 Isabella would experience at first hand how Victorian Londoners could shoot up and down the social scale. Her family were comfortable until her father died suddenly leaving Isabella’s mother a widow with a 3 young children and pregnant with a fourth. In an age with no welfare state the family faced destitution. This social climbing and falling is more than reflected in the variety of recipes in household management. From Victorian delicacies of the aspiring middle classes such as Mock turtle soup and Lobster a la mode francaise to the meagre toast sandwich, Mrs Beeton caters for every circumstance that might befall a Victorian family.

Above are a selection of pictures from Mrs Beetons Household Management. Her pioneering use of coloured images appealed to the aspirerational Victorian middle classes.

Luckily for Isabella her mother did what any sensible Victorian widow would do if her family were facing the workhouse, she married again. Un-luckily for Isabella this marriage resulted in the expansion of her family from 4 to 21 and as she was one of the eldest daughters a large amount of responsibility for caring for the brood was placed on her young shoulders. However her new stepfather decided to send her to Heidelberg where she was able to finish her studies including French, German and perhaps most importantly where she learnt to bake. These early Germanic influences can be seen throughout her book. For a start with over 179 recipes for baked goods, baking easily is the biggest part of the book and many of the recipes are for dense, Germanic cakes, biscuits and breads. On her return and at the young age of just 20 years old Isabella married her childhood sweetheart Sam Beeton, a young up and coming publisher. They set up home in the leafy suburb of Pinner.

Sam was a progressive thinker especially in his attitudes to women. Unlike many wives of the time Isabella didn’t sit at home waiting for her husband to return home, no she went to work with him! A young journalist in her own right, Isabella had many magazine articles published before she wrote Household Management. Her most famous and the one that for me completely juxtaposes the matronly image I had always held of Mrs. Beeton was one about Parisian fashion.

Living in a leafy suburb of London with a nice husband and a good job one could be forgiven for thinking that Isabella’s life was an idyllic one. However while she was writing her guide to domestic bliss for young housewives like herself, living in the suburbs far from their mothers, her own life was far from blissful. Once again if we look closely at Household Management we get a glimpse of the pain and hurt she was suffering. In her chapter about childhood illnesses she writes the following:


Sometimes, however, all these means will fail in effecting an utterance from the child, which will lie, with livid lips and a flaccid body, every few minutes opening its mouth with a short grasping pant, and then subsiding into a state of puleless inaction, lingering probably some hours, till the spasmodic pantings growing further apart, it ceases to exist.

These heart-wrenching words could only come from the lips of a mother who has lost a child this way. Isabella had lost two. In the years to come she would produce two healthy children, however as Sams gambling debts started to mount up, the family had to sell their suburban home and move into London, to a flat near fleet street. Aged just 28 and just 4 days after the birth of her fourth son, Isabella died.

However Mrs Beeton didn’t. Household Management sold 60,00 in its first year of being published, more than Charles Dickens Great Expectations, published the same year. And to this day it continues to be a best seller. The first book to give clear recipes set out in the ingredients list followed by a method format we have come to recognise, Household management has come to be heralded as the ultimate domestic bible, cherished by generations of women searching for advice, guidance and recipes. However perhaps the greatest advice, guidance and recipe Mrs Beeton gave to the world was that for a happy and loving family, something that, in whatever form it takes, we can all relate or aspire to, for me that is the reason why Mrs Beeton lives on today.


Salisterra

Helmed by Michelin-starred Chef Jun Tanaka, Salisterra is The Upper House’s latest establishment, replacing the beloved Café Grey Deluxe which closed its doors in December of last year. Salisterra takes a decidedly different culinary direction, calling upon the vibrant flavours of the Mediterranean while peppered with influences from the coasts of France and Italy. Yet the relaxed energy and warm atmosphere of its former tenant remains, permeating across the space which was reimagined by renowned designer André Fu. Tanaka’s colourful creations mirror the refined yet rustic atmosphere: expect comforting pastas and chargrilled surf and turf alongside bold vegetarian offerings, while an enticing drinks programme is curated by talented mixologists and sommeliers.

49/F, The Upper House, Pacific Place, 88 Queensway, Admiralty salisterra.thehousecollective.com


Outstanding cookbook author Toni Tipton-Martin puts history at the center of the American table

Editor’s note: Women have a history of writing the best cookbooks. That’s why throughout March — Women’s History Month — we’ll be featuring cookbooks by our favorite female authors.

It is history itself that animates the books of Toni Tipton-Martin, a culinary historian, writer, editor and cook who has become a powerful force for amplifying, celebrating and honoring the voices of Black cooks throughout American history.

Toni Tipton-Martin / Photograph by Pableaux Johnson

Its pages are filled with delicious recognition of the contribution of African American cooks and chefs — and include some of our favorite recipes of the last year. I’m forever attached to Jubilee’s Pickled Shrimp, to Tipton-Martin’s Country-Style Potato Salad and to her Pork Chops in Lemon-Caper Sauce.

Pickled shrimp prepared from a recipe in ‘Jubilee’ by Toni Tipton-Martin

Its historical depth is just as appetizing — for instance a deep dive into green gumbo — gumbo z’herbes — that inspired an upcoming Cooks Without Borders story.

In September, Tipton-Martin — who began her career at the Los Angeles Times, and later led food coverage at the Cleveland Plain Dealer as its food editor — was named editor in chief of Cook’s Country.


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The Disreputable One’s wedding: speeches, dancing and the cupcake challenge

Yesterday was my Disreputable Dad’s wedding. It started badly, with me still running around covered in icing an hour before we were supposed to leave (I stupidly offered to make them cupcake towers) and Dad arriving to pick the boys up for the church with not one, but both boys still in their pants.

In the ensuing panic, people were jabbed with buttonhole pins, ties were tied and retied, tempers were lost, handkerchiefs were jammed into suit pockets willy nilly and everyone piled into the car still pink faced and sweary. Luckily, by the time we all got to the church, we’d calmed down a bit.

I was really pleased with my dress from Monsoon. AND after a bit of faffing, I went with the red lipstick in the end (this decision was not helped by my sons who, when I tried it on, cried with laughter), but actually I felt quite glamorous, although I’m not sure how people wear lipstick every day. It’s kind of like walking around knowing you’ve got jam spread around your lips and you’re not allowed to lick it off. Here’s a little car selfie:

The service was very nice. My niece wasn’t feeling well so I had to step in and do a reading (my reading included the term ‘brothers and sisters’ – I was tempted to do it in an evangelical style: BRUTHAS AND SISTAS!’, but decided against it) and after a small discussion about who had the ring, the Best Man did his duties admirably, even after still being up at midnight the night before swearing over his speech!

There was just a small party in the evening. My sons monopolised the dance floor with some very odd co-ordinated dancing (even Sam’s poor girlfriend was enlisted), and later, there was a resurrection of the ‘cupcake challenge’, first seen at our very own wedding blessing a few years ago.

He’s got his mother’s gob, bless him:


Saturday, April 28, 2012

The Big Apple

Tagine Saturday was such a success but now it's over. Peter bought me a cazuela for my birthday & the second half of my paella book is all about rice in the cazuela, so off we go with cazuela Saturday. The cazuela is a beautiful dish & I think would also be perfect for risotto so I am going to try that too. The book says that the Spanish cook almost everything in the cazuela. It distributes & retains heat well & is great for simmering & braising and cooking rice on the stove top. These cazuela dishes are more soupy than paella which is a drier dish with that lovely crust on the bottom.We started with something simple - white rice with herbs. If you don't have a cazuela do this in your Le Creuset or other Dutch oven style pot. For 4, bring 4 cups of water to the boil in the cazuela. Blend 2 cloves garlic & 1 tbsp parsley with 1/2 cup water in the processor. When the water reaches the boil, add the garlic mix & a pinch salt. The rice makes a difference here & I would recommend Spanish rice - Bomba or Calasparra. If you don't have those use a short or medium grain rice - Calrose, Japanese short grain, or any of the Italian rices. Don't use long grain or Basmati. Add 2 cups rice with a bay leaf and a stripped thyme stem. Yes, strip the leaves off the thyme stem! We used the thyme leaves in the accompanying chicken. Cook uncovered stirring occasionally for 10 minutes over a medium high heat. Check the seasoning at this point. Reduce the heat & cook another 8 minutes or until most of the liquid is absorbed & the rice is al punto - the Spanish equivalent of al dente. You don't want this to be dry & fluffy and it's not quite creamy like risotto but something in between. You just have to judge. This was so delicately flavoured that I think you want to serve it with something equally light like chicken or fish.
We had our old favourite chicken with herbs. Sprinkle 4 chicken thighs with salt & pepper & brown on both sides in butter with a little oil. Lower the heat, cover & cook another 8-10 minutes until the chicken is cooked through. Set the chicken aside & tip away most of the fat from the pan. Add finely chopped spring onion & when golden add 3/4 cup liquid - a mixture of chicken, stock, white wine, water. Scrape up all the bits on the bottom of the pan & reduce the liquid. Add a handful of chopped herbs & pour over the chicken.
Sunday we went for a walk at Makara. It was a lovely afternoon & half of Wellington was there. We spotted some wild samphire & we had bought a fillet of porae from Yellow Brick Road at the city market, so we picked a little for dinner. It was the perfect addition to our fish supper with roast potatoes & courgettes.
There was polenta in the cupboard & I thought it should be used up so we had chicken involtini - I think this means rolled up - with polenta. This seems fiddly but isn't really & is worth the effort. Make a creamy polenta - for 4, I use 6 cups water or stock to 1 1/2 cups polenta & add Parmesan & a knob of butter at the end. Heat the oven to 200 & cut 2 large chicken breasts into six slices each including the tenderloin. Pound them between 2 sheet of baking paper to about 4mm thick. Lay out each slice, top with a sliver of prosciutto & a slice of mozarella. You'll want 2 balls of mozarella for four. Season & roll up, lay a sage leaf on top & secure with a toothpick. Brown on each side in a pan with butter. You'll need to push the stick though when you turn it but it's not nearly as fiddly as it sounds. Cook in batches so as not to crowd the pan then transfer to an oven proof dish & cook in the oven another 8-10 minutes. In the pan crisp up a few sage leaves in butter. Serve the chicken on a bed of polenta topped with crispy sage.
And of course you are wondering what became of the apples. Well, Anzac Day was Apple Wednesday in our house & the smell of apples wafted through the house. Try this cake substituting apples for pears. I made three of these. I cut the apples in quarters & then sliced them almost through from the fat side of the wedge (like a hasselback potato) before caramelising.
If you find you can't fit all the caramelised apples into the cake, take a break & eat the leftovers with a dollop of vanilla ice cream. You deserve it.
That didn't make much of a dent in the apples and it was Florence White to the rescue with a Somersetshire recipe for apple butter. Quarter the apples - don't peel or core & put everything into a preserving pan. I filled mine to the top - the recipe assumes you are using windfall apples so you just have as many as you bothered to pick up. Cover the apples with water or water & cider. I added liquid about 3/4 up the side of the pan. Stew to a pulp which took about an hour. Press through a sieve which was a little messy as there was a great deal of pulp & I had to use more than one bowl.
Wash out the pan, measure the pulp, then return the pulp to the pan. Simmer for about an hour until quite thick. Add 3/4 lb (330g) sugar for every pint (600ml) of pulp. I actually put much less - I started with a cup per quart (2 pints) then added 1/2 lemon plus peel per quart, then added more sugar and tasted till it seemed right- not losing the appley tartness. But do remember the sugar is the preservative. Boil up until it is stiff enough to spread without running. Use the jam crinkle method to test. Pour into sterilised jars & "cover in the old fashioned way with a piece of paper dipped in brandy". That's what she says! She adds that if properly made this will keep for 2 years. We'll see. It is so yummy that I could just spoon it out of the jars. So far I have had it for breakfast on fruit with yoghurt. You could certainly serve as apple sauce with pork.
That was not the end of the apples. I peeled & thinly sliced a few then blanched to stop the discoloration & when cooled bagged up in pie quantities & froze. We will have 3 or 4 pies over the winter. The rest were stewed with rhubarb. And that is the end of apples.


Wednesday, June 21, 2017

The Book Tour Stops Here: A Review of "The Gypsy Moth Summer" by Julia Fierro, Served with Shrimp Cocktail with Lemon-Tarragon Vinaigrette

I'm excited to be a stop today on the TLC Book Tour for The Gypsy Moth Summer, a novel by Julia Fierro. I'm pairing my book review with an tasty appetizer of Shrimp Cocktail with Lemon-Tarragon Vinaigrette inspired by my reading, and there is a giveaway for a copy of the book at the bottom of the post.

It is the summer of 1992 and a gypsy moth invasion blankets Avalon Island. Ravenous caterpillars disrupt early summer serenity on Avalon, an islet off the coast of Long Island–dropping onto novels left open on picnic blankets, crawling across the T-shirts of children playing games of tag and capture the flag in the island’s leafy woods. The caterpillars become a relentless topic of island conversation and the inescapable soundtrack of the season.

It is also the summer Leslie Day Marshall–only daughter of Avalon’s most prominent family–returns with her husband, a botanist, and their children to live in “The Castle,” the island’s grandest estate. Leslie’s husband Jules is African-American, and their children bi-racial, and islanders from both sides of the tracks form fast and dangerous opinions about the new arrivals.

Maddie Pencott LaRosa straddles those tracks: a teen queen with roots in the tony precincts of East Avalon and the crowded working class corner of West Avalon, home to Grudder Aviation factory, the island’s bread-and-butter and birthplace of generations of bombers and war machines. Maddie falls in love with Brooks, Leslie’s and Jules’ son, and that love feels as urgent to Maddie as the questions about the new and deadly cancers showing up across the island. Could Grudder Aviation, the pride of the island–and its patriarch, the Colonel–be to blame?

As the gypsy moths burst from cocoons in flocks that seem to eclipse the sun, Maddie’s and Brooks’ passion for each other grows and she begins planning a life for them off Avalon Island.

Vivid with young lovers, gangs of anxious outsiders a plotting aged matriarch and her husband, a demented military patriarch and a troubled young boy, each seeking his or her own refuge, escape and revenge, The Gypsy Moth Summer is about love, gaps in understanding, and the struggle to connect: within families among friends between neighbors and entire generations.

Note to self: Don't book a trip to Avalon Island, off the coast of Long Island, especially when there is a gypsy moth invasion. Yuck and double yuck! I learned a bit more about gypsy moths, their habits, noise, and their unending excrement than I really wanted to in this book--although it certainly helped to build a tense and seething atmosphere for the story. If you think that the gypsy moths sound bad, you haven't met the citizens of Avalon Island, a community full of dark secrets and neighbors who are comprised of the haves and the have-nots and who all have some very racist views and prejudices in common. Tensions are already high when Leslie Day Marshall moves back to town with her biracial family after her mother's death. There's the gypsy moths covering every surface, trouble with Grudder Aviation--the main employer of the community, and a rash of cancers that have struck both young and old. Leslie's husband Jules, is an African-American landscape architect who is leery of being on the overtly WASP-y island and concerned about the safety of his children--teenage Brooks and little Eva, but also anxious to get his hands on the garden around Leslie's family home, known as "The Castle."

The Gypsy Moth Summer is set in 1992 and the author pulls in many of the signs of the times with the foods, music, movies, styles, and current events that I found enjoyable to read and think back on. The story is told primarily from five points of view--Leslie and Jules, Maddie, a local teen and their neighbor, Veronica, Maddie's grandmother, and Dom, her brother. There are also quite a few secondary characters--Maddie's circle of friends, Leslie and Jules's son Brooks, Maddie's parents and cousins, and The Colonel--Veronica's husband and Maddie's grandfather. Everyone seems to be dealing with something or keeping something secret--from domestic violence and abuse, health and mental health issues, drugs and addiction, bullying, and sexuality. Combine all that with battling the rampant caterpillars and the environmental issues caused by the aviation factory and Avalon Island is pretty messed up. It's also a lot of people and issues to keep track of, but the author does a good job in weaving everything together. I found myself immediately attaching to and liking Maddie and Jules, however the other main characters are not as deeply drawn, or as likable and their motivations are not as clear. With some of the characters and situations (and the gypsy moths), the book is a bit like a train wreck--you want to look away but you just can't, and while I may not have liked them, I did want to know what happened to everyone. This made the 400 pages fly by rather quickly--the pacing mostly worked for me although I found the ending to be somewhat abrupt.

The Gypsy Moth Summer is not a light and happy summer read, it covers some dark subjects, is thought provoking, and it made me uncomfortable at times. It won't appeal to everyone--there is sex and drug use and some instances of violence, but if you like a deeper read for your summer book stack, it's a worthy addition.


-----

Author Notes: Julia Fierro is the founder of The Sackett Street Writers’ Workshop, a creative home to more than 4,000 writers in New York City, Los Angeles and online. Her first novel Cutting Teeth, was praised by The Boston Globe (“at once modern and timeless”) and The New Yorker (“a comically energetic début”). A graduate of the Iowa Writer’s Workshop, Julia lives in Brooklyn and Los Angeles.

You can connect with Julia via her website, Facebook and Twitter.
-----

There was a lot of food mentioned in The Gypsy Moth Summer, everything from common snack foods and beverages of the 90s to more elegant country club and society party fare. Examples include: candy and caramel apples, chicken wings, cotton candy, zeppole balls, pizza and hero sandwiches at a carnival, roast chicken with lemons, Chinese takeout, pastries and espresso, cheese fries, mention of the Feast of the Seven Fishes with sardines, squid, octopus, baccala--cod, heart-shaped flapjacks, chocolate babka, spaghetti with marinara fried zucchini, Wonder Bread, pot roast, corned beef brisket, Sarah Lee pound cake with Cool Whip, swirled pink and green sherbet, peaches, sweet corn, raspberries and blueberries, strawberry-rhubarb pie, and chicken cutlet sandwiches. There was a progressive dinner with appetizers of smoked salmon, whitefish salad, chicken liver pate, and multiple kinds of savory cheese puffs, a main course of filet Mignon, biscuits, and gravy "to die for," and desserts of Red velvet cake, coffee cake, tiramisu, mint green petit fours, brownies, blondies and eclairs. There were Cool Ranch Doritos, ham and cheese Hot Pockets, mini egg rolls, Little Debbie oatmeal cream pies, and kiwi-strawberry Snapple, and an afternoon tea of Harrod's oolong tea, cucumber and other assorted tea sandwiches, and chocolate-covered bananas, strawberries and marshmallows. I'll stop here but I could go on and on with the food, not to mention all of the alcohol and cocktails like martinis and Manhattans, strawberry coolers, mimosas and rum and cokes--to name just a few.

For my book-inspired dish, I decided to go with the popular party, buffet, country club appetizer of shrimp cocktail. It was mentioned a couple of times in the book--including a society matron standing at the buffet with, "A jumbo shrimp tail stuck out of her mouth." Even though shrimp or prawn cocktails have been around for decades, I am never unhappy to find a platter or shrimp and a zesty sauce at a party. I had a bag of jumbo wild shrimp in my freezer and looked online to see if there was something more exciting than the usual red cocktail sauce. I found a recipe for shrimp cocktail with a Lemon-Tarragon Vinaigrette and thought it sounded good--and it even matches the colors of the book cover a bit.

Just serve with cooked jumbo shrimp--you can boil of grill the shrimp yourself, or buy them already cooked. Here's a simple recipe for a party-sized platter of shrimp for shrimp cocktail.

Lemon-Tarragon Vinaigrette
From Alison Attenborough via BonAppetit.com
(Makes about 3/4 of a cup of dressing)

2 Tbsp fresh lemon juice
2 Tbsp minced shallot
1 Tbsp chopped fresh tarragon
1 Tbsp Dijon mustard
1/2 cup olive oil
kosher salt & freshly ground pepper

Combine lemon juice, shallot, tarragon, and Dijon mustard in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper.

Serve with cooked shrimp, de-shelled and de-veined, tail left on. Extra dressing can be stored, tightly-covered, for about a week in the fridge.

Do Ahead Tip: Vinaigrette can be made 3 days ahead. Cover and chill.

Notes/Results: I love both lemon and tarragon, so this sauce was perfect for me. The bright and tangy lemon flavor and cooling, bittersweet tarragon worked well with the sweet shrimp and the leftover vinaigrette will make a great dressing too. I find it a nice change from the classic. If you are a shrimp cocktail 'purist'-you could serve this dressing alongside a classic red shrimp cocktail sauce as another option, and if you aren't a shrimp fan, you could use this sauce as a salad dressing or a dip for raw or grilled vegetables. I will definitely make it gain.


Watch the video: Γαρίδες Σουβλάκι με Σαλάτα Νουντλς (December 2021).