Nevada · Starter
Nevada Shrimp Cocktail
- Easy
- 30 min
- roughly 2 of 4 for cost
Leads with acid holding everything up to the light, savory depth stacked from the pantry’s bass notes.
Ingredients
- 500g small bay shrimp, cooked and chilled
- For the cocktail sauce: 200ml ketchup, 3 tbsp horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire, dash hot sauce
- Lemon wedges
- Tall sundae glasses
Allergen screen
Found: fish · shellfish
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Chill the cooked bay shrimp thoroughly.
- Whisk the ketchup, horseradish, lemon, Worcestershire, and hot sauce into a sharp cocktail sauce.
- Spoon a little sauce into the bottom of each tall glass.
- Pile the shrimp in and top with more sauce.
- Serve ice-cold with a lemon wedge and a long spoon.
At the Table
- The Pour
- Albariño
- Also Right
- Champagne
- From the Taps
- Pilsner or witbier
- Zero-Proof
- White grape & tonic
Shellfish sweetness meets acid, salinity, and bubbles, precision instruments for delicate meat.
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