Retro prawn cocktail shooters (Printable)

Succulent prawns with a zesty sauce served in stylish shot glasses for an elegant appetizer.

# Ingredient list:

→ 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 - 1/2 teaspoon hot sauce (e.g. Tabasco)
07 - 1/4 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

# How-to:

01 - Combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and pepper in a small bowl. Mix thoroughly and adjust seasoning as needed.
02 - Refrigerate the cocktail sauce for at least 15 minutes to allow flavors to meld.
03 - If desired, place a small piece of lettuce or a few microgreens at the base of each shot glass.
04 - Spoon approximately 1 tablespoon of cocktail sauce into each shot glass.
05 - Drape two prawns over the rim of each glass with tails outward for easy handling.
06 - Sprinkle chopped chives or parsley atop and place a lemon wedge alongside each shooter.
07 - Serve immediately, keeping chilled until ready to enjoy.

# Expert Advice:

01 -
  • They're impressive enough for guests but take barely half an hour from kitchen to table.
  • One cocktail sauce batch works for all eight shooters, and it gets better as it sits in the fridge.
  • You can prep the sauce ahead and assemble everything in five minutes flat when people arrive.
02 -
  • Don't skip the chilling step for the sauce—those flavors need time to marry, and the cold makes all the difference on the palate.
  • Horseradish is powerful; start with less and taste before adding more, because you can't take it back.
  • If your prawns are thawed from frozen, pat them dry before assembling so they don't slip off the rim.
03 -
  • A tiny splash of gin or vodka stirred into the sauce adds a sophisticated edge—just a teaspoon makes all the difference.
  • If you can't find fresh horseradish, prepared horseradish from a jar is your friend and honestly tastes just as good.
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