Summer Shrimp Cocktail (My Mother’s Recipe)

If I were asked what to put on the menu for an 80s-themed dinner, I would not have to think hard to come to the conclusion that a shrimp cocktail just has to be there. Seen through the lens of my childhood self, the shrimp cocktail – authentically served in a martini glass – undoubtedly represents the convergence point of all things that could be „fine“ in „dining“.

It certainly appeared most regularly on the dinner table whenever my mother invited to one of her lavish dinner parties when I was young. – And I am sharing her recipe here today. I love this staple of hers particularly: It’s incredibly delicious while being easy and quick to make. (After all, as a working mom of two kids, my mother could never fuss too much over what is cooking in kitchen which however never made her food any less delicious!) It is also light and really refreshing which is why it is a great summer treat.

As an alternative to shrimp meat, you can also use crayfish meat – the recipe turns out equally nice, and you will have seen that I actually went for this variation when I took the pictures.


Ingredients (serves 2):

  • 1/2 English cucumber
  • 100 grams of shrimp meat (alternatively crayfish meat)
  • 1/2 bunch of fresh dill
  • juice of 1/2 lemon
  • 3 to 4 tablespoons of extra virgin olive oil
  • freshly found black pepper
  • 1/4 of a teaspoon of sea salt


  1. Peal the cucumber and cut into medium-sized dices. Tip into a bowl.
  2. Add the shrimp (or crayfish) meat.
  3. Set aside two tips of the dill for decoration. Chop the remaining leaves – neither too finely nor too roughly.
  4. Add the chopped dill, the lemon juice and the olive oil to the cucumber and shrimp meat.
  5. Season with sea salt and pepper and mix.
  6. Cover with a piece of cellophane and put into the fridge for 30 minutes (but not longer) in order to allow the juices to mix and infuse.
  7. Serve cold in martini glasses. Decorate each glass with one tip of a branch of dill.

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