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Pub Style Shrimp Cocktail

Pub Style Shrimp Cocktail

with Cheesy Potato Rounds

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Butter poached shrimp get the perfect dipper of cocktail sauce for the adults and ketchup for the kids! It's a pub night classic paired with restaurant inspired cheesy potato rounds!

Tags:Family Friendly
Allergens:Crustacean/CrustacéSulphites/SulfiteMilk/LaitMustard/MoutardeEgg/Oeuf

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

690 g

Russet Potato

2 tbsp

Ketchup

1 tbsp

Horseradish

(ContainsSulphites/Sulfite)

½ tbsp

Worcestershire Sauce

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

6 g

Garlic

1 tbsp

Old Bay Seasoning

(ContainsMustard/Moutarde)

66 g

Mini Cucumber

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

170 g

Carrot

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 unit

Radishes

Not included in your delivery

¼ tsp

Sugar*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber8 g
Protein36 g
Cholesterol250 mg
Sodium2790 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Whisk
Peeler
Medium Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with half the Old Bay Seasoning, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Bake in the middle of the oven, flipping halfway through cooking, until golden-brown, 25-28 min. (NOTE: For 4 ppl, bake in the middle and the top of the oven, rotating sheets halfway.)

2

While potatoes roast, peel, then mince garlic. Peel, then cut carrot into 1/4-inch rounds. Cut cucumber in the 1/4-inch rounds. Cut radish into 1/4-inch rounds. Whisk together half the vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both 4 ppl) in a large bowl. Add cucumbers, radishes and carrots. Season with salt and pepper, then toss to coat. Set aside.

3

Stir together mayo and ketchup in a medium bowl. (TIP: For a kid-friendly option, transfer 2 tbsp of the ketchup/mayo to a small bowl before adding remaining ingredients.) Add horseradish, half the Worcestershire sauce (use all for 4 ppl) and remaining vinegar to the medium bowl. Stir to combine.

4

Drain, rinse, then pat the shrimp dry with paper towels. Season with remaining Old Bay Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shrimp and garlic. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**

5

Carefully remove the baking sheet from the oven. Sprinkle cheese over potato rounds. Return the baking sheet to the oven and bake until cheese is melted, 2-3 min.

6

Divide shrimp, salad and cheesy potato rounds between plates. Serve with cocktail sauce on the side, for dipping.