Appetizer: Dublin Bay Prawn Cocktail

A great deal of confusion exists about prawns and shrimp. Actually, a prawn is a crustacean that somewhat resembles the shrimp but is not of the same family.

Prawns vary in size and are sometimes sold as shrimp. A delicacy that comes from Dublin Bay, and is highly prized by the Irish and other Europeans as well, has been named a prawn but is yet another crustacean. It is described by some persons as a small variety of lobsters and by others as a baby crayfish. Anyone who is fortunate enough to have the opportunity of savoring the large and tender shellfish needn’t worry about the error in the name. This cocktail may be made with shrimp or prawns as a substitute.

Recipe

One-fourth cup of whipped heavy cream.

One-quarter cup tomato catsup.

Juice of 2 large lemons.

1 teaspoon Worcestershire sauce.

Half to 1 teaspoon of freshly grated or prepared horseradish.

Salt, and pepper to taste.

Half cup shredded lettuce.

Half cup chopped celery.

24 large cleaned, shelled, cooked prawns or shrimps.

The Cooking

Combine the cream, catsup, lemon juice, Worcestershire, horseradish, salt, and pepper. When ready to serve, place the lettuce and celery, dividing evenly, in 4 stemmed glasses. Arrange 6 prawns in each glass. Cover with the sauce. Makes 4 servings.