Name: Claire Burgoyne Brouwer
Class Year: 1957
Country of Residence: The Netherlands

Why is this recipe great? What’s its backstory? 

This recipe started its life in Argentina when I tried to find something to perk up the very large avocados from the tree in my back yard. My 2 Argentine babies received avocado as their first vegetable. Ideal baby food – without the sauce. This shrimp cocktail with sauce has now become a demand item on my family Christmas Menu since we began the custom of everyone contributing a course for the dinner. No matter what the rest of the dinner consists of, Shrimp Cocktails à la Claire must always be the appetizer.

This probably does not deserve a prize for originality, but this should win a prize for the easiest recipe. Typical of my cooking talents.

Shrimp Cocktails à la Claire

Serves 6. Takes approx. 10 minutes

Ingredients:
Mayonnaise
Tomato Ketchup
Sherry
Cognac
Lemon juice
Worcestershire sauce
Pepper
Large cooked and shelled shrimps (5-6 per person – depending on the size)
Halved ripe avocados (optional)

Instructions:

Mix 4 tablespoons mayonnaise, 4 tablespoons ketchup,1 tablespoon sherry,
a good shot of Cognac, a few drops of lemon juice and some pepper.

Serve this sauce with large shrimps, and our family likes to serve this on halved
ripe avocados. It can easily be multiplied – I make it for 16 every
Christmas. It is also tasty with chopped eggs for serving with drinks. It
keeps for a long while in the refrigerator if you make too much of it.

Source:

Claire’s elaboration on a classic