Name: Claire Burgoyne Brouwer
\nClass Year: 1957
\nCountry of Residence: The Netherlands<\/p>\n
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 \u00e0 la Claire must always be the appetizer.<\/p>\n
This probably does not deserve a prize for originality, but this should win a prize for the easiest recipe. Typical of my cooking talents.<\/p>\n
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Serves 6. Takes approx. 10 minutes<\/em><\/p>\n Ingredients:<\/span> Instructions:<\/span><\/p>\n Mix 4 tablespoons mayonnaise, 4 tablespoons ketchup,1 tablespoon sherry, Serve this sauce with large shrimps, and our family likes to serve this on halved Source:<\/span><\/p>\n Claire\u2019s elaboration on a classic<\/p>\n","protected":false},"excerpt":{"rendered":" Name: Claire Burgoyne Brouwer Class Year: 1957 Country of Residence: The Netherlands Why is this recipe great? What\u2019s its backstory? This recipe started its life in Argentina when I tried … Continue reading Shrimp Cocktails \u00e0 la Claire<\/span>
\nMayonnaise
\nTomato Ketchup
\nSherry
\nCognac
\nLemon juice
\nWorcestershire sauce
\nPepper
\nLarge cooked and shelled shrimps (5-6 per person \u2013 depending on the size)
\nHalved ripe avocados (optional)<\/p>\n
\na good shot of Cognac, a few drops of lemon juice and some pepper.<\/p>\n
\nripe avocados. It can easily be multiplied – I make it for 16 every
\nChristmas. It is also tasty with chopped eggs for serving with drinks. It
\nkeeps for a long while in the refrigerator if you make too much of it.<\/p>\n