Richard Corrigan's shellfish cocktail recipe
This proper shellfish cocktail is a classic and iconic to dish Bentley's Oyster Bar and Grill, and a particular favourite of Richard Corrigan.
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Ingredients
- A mixture of seafood: picked white crab meat; Dublin Bay prawns; Atlantic prawns, the pink ones; cooked lobster tails; brown shrimps, peeled
- Extra virgin olive oil
- A squeeze of lemon juice
- 2 baby gem lettuce
- 1 small cucumber, peeled, deseeded and diced
- 2 parts mayonnaise
- 1 part tomato ketchup
- A splash of brandy
- A dash of Tabasco sauce
- A pinch of paprika
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