So I attended an event from Unilever officially introducing Hellmanns mayonnaise (now available in most supermarkets, also in a light version) in the Netherlands. Lucky me that I was invited and we had a whole meal served to us, actually a 6 course meal was served to us, but in another blogpost I will tell you more. Today, I want to share with you this shrimp cocktail that I made because the one I had during the event as an entree was a big hit. As it is asparagus season, I think this dish would be perfect for the spring weather we’ve got at the moment.
Recipe for the Shrimp cocktail ~ 2 ppl
3 thick asparagus
150 gr of tiger shrimp (without shells)
4 slices of grapefruit
3 TBsp of Hellmanns mayonnaise
2 TBsp of Lemon
2 tsp of Icing sugar
Salt and pepper
Remove the skin from the asparagus, cut them up in to 1cm thick pieces and boil them till they are cooked. Drain and set aside.
Remove the shells from your shrimp and cut them up into smaller pieces. (You can also use Dutch Shrimps and leave them whole)
Boil water with a pinch of salt and when boiling add in shrimps and turn of the heat. Stir them and put a lid on the pan and after 10 minutes check to see if they are cooked through and have a nice pinky color. Drain and set aside.
In a bowl, add the mayonnaise and lemon and season with pepper and add the icing sugar.
Now its time to assemble. In a bowl, mix in half of the sauce and add in your asparagus, shrimps and half of the grapefruit.
When serving cut up some watercress and put on top of the shrimp cocktail.
Serve some extra sauce on the side.
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