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Appetizers

Rejecocktail (Danish Shrimp Cocktail)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
0 min
Cook

Ingredients

  • 400 g cooked, peeled shrimp
  • 1/2 iceberg lettuce, shredded
  • 150 g (2/3 cup) mayonnaise
  • 2 tbsp (30 ml) ketchup
  • 1 tbsp (15 ml) cognac or brandy (optional)
  • 1 tsp Worcestershire sauce
  • 1 lemon, juiced and zested
  • Fresh dill, chopped, to garnish
  • Salt and white pepper, to taste

Method

  1. Whisk together the mayonnaise, ketchup, cognac (if using), Worcestershire sauce, lemon juice and zest to make the cocktail sauce.
  2. Season the sauce with salt and white pepper to taste.
  3. Divide the shredded lettuce among four glasses or small bowls.
  4. Toss the shrimp gently with half the sauce and spoon over the lettuce.
  5. Drizzle with the remaining sauce and garnish generously with fresh dill before serving chilled.

Introduction: A staple of Danish dinner parties from the 1960s onward, rejecocktail layers cold shrimp with a tangy, slightly sweet cocktail sauce over crisp iceberg lettuce.

Cultural Background: A staple of Danish dinner parties from the 1960s onward, rejecocktail layers cold shrimp with a tangy, slightly sweet cocktail sauce over crisp iceberg lettuce. It reflects the mid-century European fondness for chilled seafood starters, adapted to Danish taste with dill and a milder sauce.

Tips: Chill the glasses beforehand for an extra-refreshing starter. Pat the shrimp dry before mixing so the sauce doesn't become watery.

Variations: Add diced avocado for a modern twist. Swap cognac for a splash of dry sherry. No authentic vegetarian version exists given the central role of shrimp; hearts of palm can mimic the texture for a plant-based version.

Storage: Best eaten immediately; if needed, refrigerate assembled portions for up to 4 hours.

Reheating: Not applicable — served cold.

Nutrition: Approx. 260 kcal, 18g protein, 18g fat, 6g carbohydrates per serving.

FAQs

Q: Is the cognac necessary?
A: It adds a traditional depth to the sauce but can be omitted entirely without losing the dish's character.

Q: Can I use frozen shrimp?
A: Yes, thaw thoroughly and pat very dry before using to avoid a watery sauce.

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