Pub Style Shrimp Cocktail
with Cheesy Potato Rounds
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
690 g
Russet Potato
2 tbsp
Ketchup
1 tbsp
Horseradish
(Contains Sulphites)
½ tbsp
Worcestershire Sauce
½ cup
Cheddar Cheese, shredded
(Contains Milk)
6 g
Garlic
1 tbsp
Old Bay Seasoning
(Contains Mustard)
66 g
Mini Cucumber
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
170 g
Carrot
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit
Radish
Not included in your delivery
¼ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.)
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.
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.
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.**
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.
Divide shrimp, salad and cheesy potato rounds between plates. Serve with cocktail sauce on the side, for dipping.
