Pub Style Shrimp Cocktail
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Pub Style Shrimp Cocktail

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!

Tags:
Family Friendly
Allergens:
Crustacean/Crustacé
Sulphites
Milk
Mustard
Egg

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories900 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber8 g
Protein36 g
Cholesterol250 mg
Sodium2790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Whisk
Peeler
Medium Bowl
Large Non-Stick Pan
Paper Towel

Instructions

Roast potatoes rounds
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.)

Prep and toss salad
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.

Make cocktail sauce
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.

Cook shrimp
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.**

Finish potatoes
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.

Finish and serve
6

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