Shrimp cocktail, from 1980s recipe to chef's dish: Soul Restaurant's gourmet idea | Chef Recipes | R

Ingredients

• 250 g flour
• 6 g salt
• 9 g sugar
• 5 g instant yeast
• 180 g water
• 14 g oil
• 14 g butter
• 60 g milk
• 50 g shellfish carcasses
• 100 g butter
• 5 g tomato paste
• 1 g paprika
• 200 g of mayonnaise
• 50 g ketchup
• 6 g Worchestershire Sauce
• 5 g of Dijone mustard
• 50 g cream
• 20 g brandy
• 200 g shellfish carcasses
• 2 carrots
• 3 stalks of celery
• 2 onions
• Tomato paste to taste
• Brandy to taste
• 2 l cold water
• 60 g lettuce
• 1.2 lt shellfish broth
• 150 g lemon juice
• 2 g of Tabasco
• 1.2 g pepper
• 1.2 g salt
• 1 sheet of soaked gelatin
• 125 g of shrimp tails
• 20 g cream
• Salt to taste
• 200 g lettuce
• 200 ml of lettuce juice
• 3 g of Kappa jelly