Taste of Las vegas

Shrimp cocktail

Cocktail sauce:

  • 65ml tomato sauce
  • 65ml thin cream
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce

  • 1 small iceberg lettuce
  • 48 small cooked prawns, peeled and deveined


Combine the sauce ingredients in a small bowl. Chill until needed.

Finely shred the iceberg lettuce and put in four cocktail glasses. Arrange the prawns around the rim of the glass. Spoon the cocktail sauce over the lettuce and serve.



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