37 Shrimp Cocktail

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Jumbo shrimp, cooked 16 16 16
Lettuce heart ¼ ¼ ¼
Mayonnaise ½ cup 4 fl. oz. 115 milliliters
Concentrated tomato paste 2 tbsp. 1 fl. oz. 30 milliliters
Cream 2 tbsp. 1 fl. oz. 30 milliliters
Lemon juice 1 tsp. 1 tsp. 5 milliliters
Cayenne pepper To dust To dust To dust
Parsley 1 tbsp. 1 tbsp. 5 grams
Lemon 1 1 1


Method of Preparation

Shell shrimp and remove waste tract—cut each into 3 equal pieces—slice lettuce finely—make mayonnaise—measure cream—squeeze lemon—chop parsley—cut lemon in quarters, ends squared off—cut under skin half way up so that a tab is made to assist in hanging lemon on glass.

Method of Cookery

  1. Toss lettuce in lemon juice and place equal portions in 4 glasses. They should be half filled.
  2. Lay shrimp on the lettuce. Place glasses into refrigerator.
  3. Add cream to mayonnaise and then add tomato paste until a light pink color is reached. Consistency should be thick and smooth.
  4. Just before serving, place a good spoonful of mixture over shrimp. Dust well with cayenne and chopped parsley.
  5. Hang a lemon wedge on side of glass and serve.


This makes a first-class starter for a good meal. Serve brown bread in very thin slices and a very light dry white wine well chilled.