Shrimp Cocktail á la Française

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 teaspoons cognac
  • 1 tablespoon tomato catchup
  • 36 shrimp, cooked, shelled and deveined


Combine the mayonnaise, sour cream, cognac and catchup. Blend well and chill. Arrange the shrimp on six individual serving dishes and serve with the sauce spooned over them.

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