This is my take on the very popular Shrimp Cocktail. The whole idea of shrimp cocktail makes me yawn. I would never order it because it so boring and common…so I decided to create something that would actually get my attention. I recently discovered these beautiful little cones manufactured by PIDY. You can check them out on line. I thought it would be very cool to use them in my new shrimp cocktail recipe. The only caution I might have with this casement is that it does get soggy if you let them set for a long time but what doesn’t. Never the less try this for your next party appetizer.
SHRIMP COCKTAIL WITH ARUGULA AND NECTARINE COCKTAIL SAUCE IN TINY CONE
30 Tiny Cones ( Pidy Brand Can be order on line)
30 Large Shrimp (Pre-cooked)
1 Jar 8 Ounces McCormick Cocktail Sauce
1 Large Nectarine (Diced Finely)
5 Ounces Baby Arugula (Rinse well in cold water)
MAKING THE SHRIMP COCKTAIL
Thaw frozen precooked shrimp and take off tail. Add chopped nectarine into cocktail sauce and mix. Insert two baby arugula leaves into tiny cone extending from each side. Put a tiny amount of cocktail sauce inside cone then place tail of shrimp inside and hanging over the edge of cone and add a bit more cocktail sauce on the outside leaves and top of shrimp.
The photo shows gold Painters Pallet that is made specifically to hold the tiny cones in place. Gourmet Pidy manufactures these casements and includes the pallet in gold or silver when turning it over. The gold finish beautifully reflects the colors of the shrimp, nectarine and arugula leaves.