citation needed for most popular hors doeuvre in GB and USA from 1960's - 1980's
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{{short description|Shellfish appetizer}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Prawn cocktail |
| name = Prawn cocktail |
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| course = [[Hors d'oeuvre]] |
| course = [[Hors d'oeuvre]] |
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| served = |
| served = |
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| main_ingredient = [[ |
| main_ingredient = [[Shrimp and prawn as food|Prawns]], [[cocktail sauce]] |
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'''Prawn cocktail''', also known as '''shrimp cocktail''', is a [[seafood]] [[Dish (food)|dish]] consisting of shelled, cooked [[prawn]] |
'''Prawn cocktail''', also known as '''shrimp cocktail''', is a [[seafood]] [[Dish (food)|dish]] consisting of shelled, cooked [[Shrimp and prawn as food|prawns]] in a [[Marie Rose sauce]] or [[cocktail sauce]],<ref>{{cite magazine| url=http://www.foodtolove.com.au/recipes/cocktail-sauce-13119| title=Cocktail Sauce| magazine=Australian Women's Weekly| date=August 15, 2015| access-date=16 September 2014| archive-url=https://web.archive.org/web/20160623210657/http://www.foodtolove.com.au/recipes/cocktail-sauce-13119| archive-date=23 June 2016| url-status=dead}}</ref> served in a glass.<ref name=BBC>{{cite web|url=https://www.bbc.co.uk/food/recipes/properprawncocktail_93187|title=Proper prawn cocktail|publisher=BBC|access-date=23 October 2014}}</ref><ref name="Raj">{{cite book |author=Raj, Karan.|year=2002 |title=Modern Dictionary Of Tourism |publisher=Ivy Publishing|place=Delhi|isbn=978-81-7890-058-2 |url=https://books.google.com/books?id=2vufVmE5B2IC&pg=PA47|page=47}}</ref> It was the most popular [[hors d'œuvre]] in Great Britain, as well as in the United States, from the 1960s to the late 1980s.<ref name=guardian2>{{cite news |url=https://www.theguardian.com/lifeandstyle/2018/feb/20/prawn-cocktail-is-back-in-fashion-says-mary-berry |title=Prawn cocktail is back in fashion, says Mary Berry |author=Haroon Siddique |date=2018-02-20 |publisher=Guardian }}</ref> According to the English food writer [[Nigel Slater]], the prawn cocktail『has spent most of (its life) see-sawing from the height of fashion to the laughably passé』and is now often served with a degree of irony.<ref name=Guardian/> |
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⚫ | The cocktail sauce is essentially [[ketchup]] and [[mayonnaise]] in Commonwealth countries, or ketchup and [[horseradish]] in the United States.<ref name="bbcgoodfood">{{cite web|date=14 April 2017|title=Classic prawn cocktail recipe|url=https://www.bbcgoodfood.com/recipes/4602/classic-prawn-cocktail|access-date=31 July 2017|website=BBC Good Food}}</ref> Recipes may add [[Worcestershire sauce]], hot sauce, vinegar, cayenne pepper or lemon juice. |
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==History and origins== |
==History and origins== |
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[[File:American-style Shrimp Cocktail, September 2014.jpg|thumbnail|left|An American-style shrimp cocktail made with store-bought [[cocktail sauce]] and garnished with [[endive]] and [[dill]].]] |
[[File:American-style Shrimp Cocktail, September 2014.jpg|thumbnail|left|An American-style shrimp cocktail made with store-bought [[cocktail sauce]] and garnished with [[endive]] and [[dill]].]] |
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A dish of cooked seafood with a piquant sauce of some kind is of ancient origin and many varieties exist.<ref>[http://www.lovefood.com/journal/opinions/14768/retro-classics-the-prawn-cocktail Retro classics: The prawn cocktail] Jassy Davis, lovefood.com, 5 March 2012. Retrieved 27 June 2014.</ref> Oyster or shrimp dishes of this kind were popular in the United States in the late nineteenth century and some sources link the serving of the dish in cocktail glasses to the ban on alcoholic drinks during the 1920s [[Prohibition in the United States|prohibition]] era in the United States.<ref> |
A dish of cooked seafood with a piquant sauce of some kind is of ancient origin and many varieties exist.<ref>[http://www.lovefood.com/journal/opinions/14768/retro-classics-the-prawn-cocktail Retro classics: The prawn cocktail] Jassy Davis, lovefood.com, 5 March 2012. Retrieved 27 June 2014.</ref> Oyster or shrimp dishes of this kind were popular in the United States in the late nineteenth century and some sources link the serving of the dish in cocktail glasses to the ban on alcoholic drinks during the 1920s [[Prohibition in the United States|prohibition]] era in the United States.<ref>{{cite web |url=http://www.foodtimeline.org/foodlobster.html#cocktail |title=FAQs: fish & shellfish |work=[[The Food Timeline]] |first=Lynne |last=Olver |author-link=Lynne Olver |access-date=27 June 2014}}</ref> A version of the shrimp cocktail was popularized in [[Las Vegas]] casinos in the late 1950s (beginning with the [[Golden Gate Hotel and Casino|Golden Gate Casino]] on [[Fremont Street]]; they sold as many as 2,000 shrimp cocktails daily, at inexpensive prices, no more than 99 cents), and is considered somewhat synonymous with the gambling and entertainment mecca.<ref>{{Cite web|last=Diamond|first=Krista Marie|date=2019-06-24|title=How the Shrimp Cocktail Became a Classic Las Vegas Dish|url=https://theculturetrip.com/north-america/usa/nevada/articles/las-vegas-and-its-love-for-shrimp-cocktails/|access-date=2022-01-31|website=Culture Trip}}</ref><ref>{{Cite web|date=2019-07-17|title=Shrimp cocktail had crowds flocking to downtown Las Vegas for decades|url=https://www.reviewjournal.com/entertainment/food/shrimp-cocktail-had-crowds-flocking-to-downtown-las-vegas-for-decades-1750377/|access-date=2022-01-31|website=Las Vegas Review-Journal|language=en-US}}</ref> |
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In the United Kingdom, the invention of the |
In the United Kingdom, the invention of the prawn cocktail is often credited to British television chef [[Fanny Cradock]] in the 1960s;<ref name=C4>{{cite web|title=The origins of 10 modern classic foods|url=http://www.channel4.com/4food/features/top-10s/the-origins-of-10-modern-classic-foods|publisher=Channel 4|access-date=6 June 2014}}</ref><ref name=Metro>{{cite news|last1=Scott|first1=Chloe|title=How to make the ultimate prawn cocktail|url=http://metro.co.uk/2013/06/18/how-to-make-the-ultimate-prawn-cocktail-3844869/|access-date=11 June 2014|work=Metro|date=18 June 2013}}</ref> In their 1997 book ''The Prawn Cocktail Years'', [[Simon Hopkinson]] and [[Lindsey Bareham]] note that the prawn cocktail has a "direct lineage to [[Auguste Escoffier|Escoffier]]".<ref name=Independent>{{cite web|last1=Hopkinson|first1=Simon|title=House of Brown Windsor House of Brown Windsor|url=https://www.independent.co.uk/life-style/house-of-brown-windsor-1238987.html|work=Independent|access-date=11 June 2014}}</ref> |
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The |
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==In Britain== |
==In Britain== |
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[[File:Prawn cocktail.jpg|thumb|250px|A prawn cocktail]] |
[[File:Prawn cocktail.jpg|thumb|250px|A prawn cocktail]] |
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Nigel Slater says "it is all in the sauce", and that "the true sauce is principally mayonnaise, tomato ketchup and a couple of shakes of [[Tabasco sauce|Tabasco]]."<ref name=Guardian>{{cite news|last1=Slater|first1=Nigel|title=Nigel Slater's classic prawn cocktail recipe|url=https://www.theguardian.com/lifeandstyle/2010/may/16/nigel-slater-classic-recipe-prawn-cocktail| |
Nigel Slater says "it is all in the sauce", and that "the true sauce is principally mayonnaise, tomato ketchup and a couple of shakes of [[Tabasco sauce|Tabasco]]."<ref name=Guardian>{{cite news|last1=Slater|first1=Nigel|title=Nigel Slater's classic prawn cocktail recipe|url=https://www.theguardian.com/lifeandstyle/2010/may/16/nigel-slater-classic-recipe-prawn-cocktail|access-date=6 June 2014|work=The Guardian|date=16 May 2010}}</ref> |
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The chef [[Heston Blumenthal]] states that prawn cocktail is his "secret vice": "When I get home late after working in [[The Fat Duck]] there's nothing I like better than to raid the fridge for prawn cocktail." Blumenthal notes that it is best to use homemade mayonnaise, and recommends adding chopped [[basil]] and [[tarragon]].<ref name=GQ>{{cite web|last1=Blumenthal|first1=Heston|title=Prawn to be wild|url=http://www.gq-magazine.co.uk/entertainment/articles/2012-03/23/heston-blumenthal-prawn-cocktail-recipe|website=GQ| |
The chef [[Heston Blumenthal]] states that prawn cocktail is his "secret vice": "When I get home late after working in [[The Fat Duck]] there's nothing I like better than to raid the fridge for prawn cocktail." Blumenthal notes that it is best to use homemade mayonnaise, and recommends adding chopped [[basil]] and [[tarragon]].<ref name=GQ>{{cite web|last1=Blumenthal|first1=Heston|title=Prawn to be wild|url=http://www.gq-magazine.co.uk/entertainment/articles/2012-03/23/heston-blumenthal-prawn-cocktail-recipe|website=GQ|access-date=6 June 2014}}</ref> |
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The television chef and writer [[Delia Smith]] states that the best version is with self-cooked prawns, and that in the 1960s it was "something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces."<ref name=Delia>{{cite web|title=Prawn Cocktail|url=http://www.deliaonline.com/recipes/main-ingredient/fish-and-seafood/prawns/prawn-cocktail.html|website=Delia Online| |
The television chef and writer [[Delia Smith]] states that the best version is with self-cooked prawns, and that in the 1960s it was "something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces."<ref name=Delia>{{cite web|title=Prawn Cocktail|url=http://www.deliaonline.com/recipes/main-ingredient/fish-and-seafood/prawns/prawn-cocktail.html|website=Delia Online|access-date=11 June 2014}}</ref> |
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⚫ | As Hopkinson and Bareham note in ''The Prawn Cocktail Years'', what was once considered to be the "[[Great British Meal]]" consisted of prawn cocktail, followed by steak garni with chips and [[Black Forest gateau]] for dessert; they comment that "cooked as it should be, this much-derided and often ridiculed dinner is still something very special indeed."<ref name=LB>{{cite web|title=The Prawn Cocktail Years|url=http://www.lindseybareham.com/prawn-cocktail-years-book/|publisher=Lindseybareham.com|access-date=11 June 2014|archive-url=https://web.archive.org/web/20150223105030/http://www.lindseybareham.com/prawn-cocktail-years-book/|archive-date=23 February 2015|url-status=dead}}</ref> |
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According to the chef [[Jamie Oliver]], the prawn cocktail is a "wicked little starter ... guaranteed to please your guests." His recipe includes garlic, cucumber, mint, salad cress and crabmeat, which demonstrates the versatility and adaptability of the basic concept.<ref name=Mail>{{cite web|last1=Oliver|first1=Jamie|title=Cook with Jamie: Best of British!|url=http://www.dailymail.co.uk/femail/food/article-2179697/Jamie-Oliver-Best-British.html|work=Daily Mail|accessdate=11 June 2014}}</ref> |
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⚫ |
As Hopkinson and Bareham note in ''The Prawn Cocktail Years'', what was once considered to be the "[[Great British Meal]]" consisted of |
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==The "prawn cocktail offensive"== |
==The "prawn cocktail offensive"== |
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==Spin-off products== |
==Spin-off products== |
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[[File:Mmm...forbidden crisps - Flickr - dan taylor.jpg|thumb|right|[[Walkers (snack foods)|Walkers]] prawn cocktail [[crisps]] (top right) in a vending machine in London]] |
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The ubiquity of the prawn cocktail has led to such products as prawn cocktail flavour [[crisps]], which are still one of the most popular varieties of this snack food. Prawn cocktail flavour crisps were the second most popular in the UK in 2004, with a 16% market share.<ref name=Record>{{cite web|title=Stat's life; Ten most popular crisp flavours in the UK|url=http://www.highbeam.com/doc/1G1-114112453.html|archive-url=https://web.archive.org/web/20121102173423/http://www.highbeam.com/doc/1G1-114112453.html|url-status=dead|archive-date=2 November 2012|work=Daily Record| |
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⚫ | The ubiquity of the prawn cocktail has led to such products as prawn cocktail flavour [[crisps]], which are still one of the most popular varieties of this snack food in the United Kingdom. Prawn cocktail flavour crisps were the second most popular in the UK in 2004, with a 16% market share.<ref name=Record>{{cite web|title=Stat's life; Ten most popular crisp flavours in the UK|url=http://www.highbeam.com/doc/1G1-114112453.html|archive-url=https://web.archive.org/web/20121102173423/http://www.highbeam.com/doc/1G1-114112453.html|url-status=dead|archive-date=2 November 2012|work=Daily Record|access-date=11 June 2014}}</ref> |
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Clams, oysters, squid (as a [[squid cocktail]]), or other seafood can be substituted for shrimp.<ref>''Lowney's Cookbook'', 1912, p36</ref> Various preparations use ingredients such as fish and octopus. Seafood cocktails often include lime juice and a tomato based sauce and are sometimes served with lemon. In the US, they are regulated by the [[FDA]] which requires the proportions by weight to be stated when the dish is sold in a prepared form.<ref>{{citation|title=Seafood cocktails|work=[[The Code of Federal Regulations of the United States of America]]|number=102.54|page=178|year=2001|publisher=U.S. Government Printing Office}}</ref> |
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==See also== |
==See also== |
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{{portal|Food}} |
{{portal|Food}} |
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* [[List of hors d'oeuvre]] |
* [[List of hors d'oeuvre]] |
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* |
*[[Ceviche]] |
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*[[Vuelvealavida]] |
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==References== |
==References== |
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==External links== |
==External links== |
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{{Commons category|Prawn cocktails}} |
{{Commons category|Prawn cocktails}} |
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*{{cite web|url=http://www.foodbanter.com/historic/56045-origins-prawn-shrimp-cocktail.html|title=The origins of the prawn/shrimp cocktail|website=FoodBanter.com| |
*{{cite web|url=http://www.foodbanter.com/historic/56045-origins-prawn-shrimp-cocktail.html|title=The origins of the prawn/shrimp cocktail|website=FoodBanter.com|access-date=31 July 2017}} |
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{{shrimps and prawns as food|state=expanded}} |
{{shrimps and prawns as food|state=expanded}} |
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{{seafood}} |
{{seafood}} |
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[[Category:1960s in the United Kingdom]] |
[[Category:1960s in the United Kingdom]] |
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[[Category:1970s in the United Kingdom]] |
[[Category:1970s in the United Kingdom]] |
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[[Category:British cuisine]] |
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[[Category:Oyster dishes]] |
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[[Category:Clam dishes]] |
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[[Category:American seafood dishes]] |
You can help expand this article with text translated from the corresponding article in Spanish. (September 2021) Click [show] for important translation instructions. Content in this edit is translated from the existing Spanish Wikipedia article at [[:es:Cóctel (comida)]]; see its history for attribution. {{Translated|es|Cóctel (comida)}} to the talk page. |
Alternative names | Shrimp cocktail |
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Course | Hors d'oeuvre |
Main ingredients | Prawns, cocktail sauce |
Prawn cocktail, also known as shrimp cocktail, is a seafood dish consisting of shelled, cooked prawns in a Marie Rose sauceorcocktail sauce,[1] served in a glass.[2][3] It was the most popular hors d'œuvre in Great Britain, as well as in the United States, from the 1960s to the late 1980s.[4] According to the English food writer Nigel Slater, the prawn cocktail『has spent most of (its life) see-sawing from the height of fashion to the laughably passé』and is now often served with a degree of irony.[5]
The cocktail sauce is essentially ketchup and mayonnaise in Commonwealth countries, or ketchup and horseradish in the United States.[6] Recipes may add Worcestershire sauce, hot sauce, vinegar, cayenne pepper or lemon juice.
A dish of cooked seafood with a piquant sauce of some kind is of ancient origin and many varieties exist.[7] Oyster or shrimp dishes of this kind were popular in the United States in the late nineteenth century and some sources link the serving of the dish in cocktail glasses to the ban on alcoholic drinks during the 1920s prohibition era in the United States.[8] A version of the shrimp cocktail was popularized in Las Vegas casinos in the late 1950s (beginning with the Golden Gate CasinoonFremont Street; they sold as many as 2,000 shrimp cocktails daily, at inexpensive prices, no more than 99 cents), and is considered somewhat synonymous with the gambling and entertainment mecca.[9][10]
In the United Kingdom, the invention of the prawn cocktail is often credited to British television chef Fanny Cradock in the 1960s;[11][12] In their 1997 book The Prawn Cocktail Years, Simon Hopkinson and Lindsey Bareham note that the prawn cocktail has a "direct lineage to Escoffier".[13]
Nigel Slater says "it is all in the sauce", and that "the true sauce is principally mayonnaise, tomato ketchup and a couple of shakes of Tabasco."[5]
The chef Heston Blumenthal states that prawn cocktail is his "secret vice": "When I get home late after working in The Fat Duck there's nothing I like better than to raid the fridge for prawn cocktail." Blumenthal notes that it is best to use homemade mayonnaise, and recommends adding chopped basil and tarragon.[14]
The television chef and writer Delia Smith states that the best version is with self-cooked prawns, and that in the 1960s it was "something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces."[15]
As Hopkinson and Bareham note in The Prawn Cocktail Years, what was once considered to be the "Great British Meal" consisted of prawn cocktail, followed by steak garni with chips and Black Forest gateau for dessert; they comment that "cooked as it should be, this much-derided and often ridiculed dinner is still something very special indeed."[16]
Before the 1992 British general election,[17] the Labour Party campaigned to win the support of business and financial leaders by persuading them that they would not interfere with the market economy. The campaign was lampooned as the "Prawn Cocktail Offensive".[18]
The ubiquity of the prawn cocktail has led to such products as prawn cocktail flavour crisps, which are still one of the most popular varieties of this snack food in the United Kingdom. Prawn cocktail flavour crisps were the second most popular in the UK in 2004, with a 16% market share.[19]
Clams, oysters, squid (as a squid cocktail), or other seafood can be substituted for shrimp.[20] Various preparations use ingredients such as fish and octopus. Seafood cocktails often include lime juice and a tomato based sauce and are sometimes served with lemon. In the US, they are regulated by the FDA which requires the proportions by weight to be stated when the dish is sold in a prepared form.[21]
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Shellfish |
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Other seafood |
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Processed seafood |
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Seafood dishes |
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Health hazards |
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Animal welfare |
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Related topics |
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