Shrimp cocktail

It is a chilled appetiser of cooked, peeled prawns served with a tangy cocktail sauce, often on lettuce. The name refers to the small cocktail glass in which it was traditionally served.

Stir tomato ketchup with prepared horseradish, a squeeze of lemon and a dash of Worcestershire sauce. Add the horseradish gradually: it gives the sauce its sharp heat, while lemon brightens the sweetness.

Use cooked prawns and keep them chilled; don’t cook them again. If starting with raw prawns, simmer briefly until opaque and just firm, then cool them promptly in iced water before serving.

Yes. Keep the cooked prawns covered in the fridge and the sauce in a separate container, then assemble shortly before serving so the lettuce stays crisp and the prawns do not sit in the sauce.

Serve it with crisp lettuce, lemon wedges and thin slices of brown bread or toast. It is also a classic starter before a roast or a festive meal.

Yes. Thaw cooked prawns overnight in the fridge, then drain and pat them dry so they do not water down the sauce. Keep them refrigerated until serving.

They are essentially the same dish: cooked prawns served cold with cocktail sauce. “Shrimp cocktail” is the common name in some places, while “prawn cocktail” is more usual in British English.