Sherry and shrimp cocktail salad
6 servings
60 minutes
Shrimp and sherry cocktail salad is a refined dish of Italian cuisine that combines the tenderness of seafood with fruity freshness and a hint of spice. Its history traces back to Mediterranean gastronomy traditions, where harmony of flavors and elegance in presentation are valued. Shrimp infused with sherry aroma gain a delicate sweetness complemented by cherry tartness. The sauce made from cocktail sauce, cream, and lemon juice gives the dish a silky texture and zestiness. Iceberg lettuce and sweet pepper create a crunchy base, while mandarins add a gentle citrus note. Served in wide glasses, this salad transforms into a true culinary masterpiece, perfect for festive dinners or romantic evenings.
1
Soak cherries (preferably fresh) without pits in sherry for 5-6 hours. Later, use the sherry in sauce preparation.
- Pitted cherries: 100 g
- Sherry: 70 ml
2
Blend the 'Cocktail' sauce (Heinz), lemon juice, cayenne pepper, sugar, cream, and sherry until a homogeneous mixture forms.
- Cocktail sauce (Marie Rose): 3 tablespoons
- Lemon juice: 1 tablespoon
- Cayenne pepper: pinch
- Sugar: 0.5 teaspoon
- Heavy cream 35% fat: 50 ml
- Sherry: 70 ml
3
Tear the lettuce leaves into large pieces. Clean the peppers from seeds and chop them very finely, slightly squeeze out the excess juice. Finely chop the parsley. Peel the mandarin segments from membranes and seeds, and cut them in half.
- Iceberg lettuce: 200 g
- Bell pepper: 200 g
- Chopped parsley: 1 tablespoon
- Mandarins: 2 pieces
4
Mix shrimp, cherry, pepper, mandarins, and parsley with sauce. Add salt to taste.
- Small peeled cooked shrimp: 500 g
- Pitted cherries: 100 g
- Bell pepper: 200 g
- Mandarins: 2 pieces
- Chopped parsley: 1 tablespoon
- Cocktail sauce (Marie Rose): 3 tablespoons
- Lemon juice: 1 tablespoon
- Cayenne pepper: pinch
- Salt: to taste
5
Fill wide glasses with lettuce leaves, then pile the salad on top.
- Iceberg lettuce: 200 g
