Retro Prawn Cocktail Shooters (Printer-Friendly)

Succulent prawns with zesty homemade sauce served stylishly in shot glasses for party appetizers.

# What You Need:

→ Seafood

01 - 16 large cooked prawns, peeled and deveined, tails on

→ Cocktail Sauce

02 - 6 tablespoons ketchup
03 - 2 tablespoons prepared horseradish
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon Worcestershire sauce
06 - 0.5 teaspoon hot sauce (e.g., Tabasco)
07 - 0.25 teaspoon smoked paprika
08 - Salt and freshly ground black pepper to taste

→ Garnish

09 - 1 small lemon, cut into wedges
10 - 1 tablespoon fresh chives or parsley, finely chopped
11 - Optional: lettuce leaves or microgreens for base

# Steps:

01 - In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and pepper. Mix thoroughly and adjust seasoning as needed.
02 - Refrigerate the cocktail sauce for at least 15 minutes to enhance flavor integration.
03 - Optionally, place a small piece of lettuce or a few microgreens at the bottom of each shot glass to create a fresh base.
04 - Distribute approximately 1 tablespoon of the chilled cocktail sauce into each shot glass.
05 - Position two prawns on the rim of each glass with tails outward for easy handling.
06 - Sprinkle finely chopped chives or parsley on top and add a lemon wedge on the side. Serve immediately, keeping chilled until consumption.

# Expert Suggestions:

01 -
  • They disappear faster than you can make them, and your guests will swear you've been training in a Michelin kitchen.
  • Everything comes together in under 25 minutes, leaving you free to actually enjoy the party instead of panicking in the kitchen.
  • The homemade cocktail sauce tastes nothing like the bottled stuff—it's got personality, heat, and that sophisticated horseradish kick that makes people ask for the recipe.
02 -
  • Don't skip the chilling time on the sauce—I learned this the hard way when I tried to serve it immediately and it tasted flat and one-dimensional, like I'd just combined ingredients instead of creating something cohesive.
  • If your prawns are frozen, thaw them gently in the fridge the night before; rushing the process with warm water makes them rubbery and defeats the entire point of serving something luxurious.
03 -
  • Buy your prawns the day before if possible and keep them on ice in the coldest part of your fridge—they'll stay firmer and sweeter than if you use them immediately from the shop.
  • If horseradish overwhelms you, start with just 1 tablespoon and build up; it's easier to add more than to dial back something too strong.
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