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Shrimp Cocktail in a Peppadew and Italian parsley Maryrosé sauce

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Shrimp cocktail in a Peppadew and Italian parsley Maryrosé Sauce
The Shrimp or prawn cocktail has been a favorite starter and all time classic to many gala dinners, awards ceromany’s, weddings and is a popular dish on restaurant menu’s around the world. The prawn or shrimps add the class and bring the meal to a new level being perceived as an expensive elegant dish. More than often the prawns are dressed in a Maryrose sauce and piled and a bed of lettuce and sometimes some diced avocado being a happy marriage of textures and adding a creamy body to the crispy freshness of the lettuce.

Preparation time 30min
Cooking time 5 min
Ready in 45 min
Recipe yield 10 / 80g portions

500g Peeled shrimps or prawn meat
1tbls butter to fry
Salt and ground pepper
For the Maryrosé dressing
10 large Peppadew’s
1 tsp. Tikka masala or Paprika you can also add a few drops of Tabasco if you prefer more heat.
1tsp Worcestershire sauce
1 Tbs Dijon grain mustard
30g chopped parsley
200ml Creamy mayonnaise
100ml Creme Fraiche
3 Dill Pickles
50ml Heinz Ketchup
30ml lemon juice and the lemon zest for garnish
2 cloves of garlic

Place all the ingredients in a Magimix blender and pulse till you have a creamy smooth dressing making sure all the parsley and Dill pickle are finely chopped into the dressing. Pan fry the shrimps in butter season with salt and pepper. Let them cool and fold through the peppadew Maryrose sauce.

About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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