Vegan Shrimp Cocktail
Shrimp cocktail became famous in the 80’s, becoming a worldwide craze. Simple and quick to prepare, it is even now one of the Christmas favorites as an appetizer for the entire family.
For a nostalgic, as I am, there’s no need to wait for Christmas to savor this delicious entrée. Didn’t you think it was just for fish eaters, did you? Here’s the vegan recipe, as good as the original…
- 12 vegan shrimps
- 1 cup vegan mayonnaise
- A handful of Wombok (Chinese cabbage)
- 2 tablespoons tomato sauce
- 1 tablespoon Grand Marnier
- A few drops of Tabasco.
Toss the shrimps into boiling water for a few minutes. Drain and set aside to cool.
Thinly slice the wombok and cut it into small strips. Make the cocktail sauce by mixing the tomato sauce, Tabasco, Grand Marnier, and vegan mayonnaise. Toss 8 shrimps into the cocktail sauce and stir well. Lay some wombok in the serving plate, fill with cocktail sauce and top with two shrimps. Serve cold.