A friend sent me an image over the weekend that he spotted Porterhouse on sale. This led me on to decide hosting steak night and inviting them along with a few others over for dinner! As usual, dinner is not complete if I didn’t prepare any finger food before the main is served. So, thanks to my library of recipes, I found something so simple to make, gorgeous to look at and most importantly, yummilicious! Prawn Cocktail Shots.
200 g sour cream or creme fraiche
2 tablespoon tomato ketchup
2 teaspoon Manzanilla sherry
15 g fresh tarragon leaves, chopped
15 g fresh dill, chopped
1 teaspoon smoked paprika
a pinch of celery salt
salt and pepper
400-500 g cooked and peeled prawns (about 60), tails left on if preferred
2″ long snipped fresh chives for garnishing
First, make the cocktail sauce by combining the cream, ketchup, sherry, herbs, paprika and celery salt in a bowl. Using a fork, mix until well combined and smooth. Taste. Season with salt and pepper if needed.
Next, spoon a little cocktail sauce into each shot glass or clear cup. Then, place 2 prawns in each glass or cup with its tail pointing in different directions like a criss cross. Top with a little more cocktail sauce (as pictured) and garnish with a piece of chive. Serve immediately!
(Recipe from Lydia France’s, Party Bites)