COOK WITH ELIZABETH Grapefruit And Shrimp Cocktails

Press, Volume CIII, Issue 30448, 23 May 1964, Page 2

COOK WITH ELIZABETH Grapefruit And Shrimp Cocktails

Grapefruit and shrimp* p or crayfish sound an odd 1 combination, bat you will ; < find it delectable. The grapefruit shrimp ■ eocktail, in particular, is one 1 of the easiest possible begin- ! ners to make for dinner. It 1 looks attractive. and it tastes ’ wonderful, so next time you ’ have guests to dinner, just ' try rt. SHRIMP COCKTAIL Ingredients: (For four) 1 soz tin shrimps 2 Grapefruit Castor sugar Pinch salt 3 tablespoons t h i ck mayonnaise 3 tablespoons stiffly whipped cream. Method: Cut grapefruit in i halves across, remove centre I membrane and cut round i each segment neatly. Pour i off excess juice and sprinkle ; with castor sugar and a small : pinch of salt Chill for some ; hours. Pour off excess juice i again and set the fruit into <

'small glass bowls. Reserve I four whole shrimps and divide the remainder between the four grapefruit piling them into the centre. Fold together whipped eream and mayonnaise and pile a little onto the top of each lot of shrimps. Decorate the tops with whole shrimp and a tiny •prig of parsley. Chill until required. CRAYFISH COCKTAIL Ingredients: About 1 cup chopped crayfish 1 large grapefruit 4 lettuce leaves 2 tablespoons thick mayonnaise Chopped chives. Method: Prepare grapefruit as above, sugaring lightly and standing in the refrigerator for some hours. Lift the segments out into a bowl and mix with chopped erayfish and thick mayonnaise. Place a lettuce leaf on a small glass plate with a spoonful of the mixture on it. Sprinkle with chopped chives.