A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from December 31, 2008
Shrimp Cocktail or Prawn Cocktail (Shrimp Cocktail Sauce)

Entry in progress—B.P.

Wikipedia: Prawn cocktail
Prawn cocktail or shrimp cocktail is a seafood dish, which is usually served as a starter. It consists of cooked, peeled, chilled shrimp or prawns, leaf salad and cocktail sauce—sometimes known as sauce Marie Rose or Thousand Island Dressing—which is essentially a combination of ketchup and mayonnaise with horseradish. The sauce can be served as a dipping sauce (common with larger shrimp) or as a dressing over or in the entire dish. Prawn cocktail is often served with bread. The dish was very popular in the 1960s in the UK.

Prawn cocktail is also a popular flavour of crisps, often sold in pink packets.

2 July 1910, Syracuse (NY) Post-Stanard, “Sunday’s Menu,” pg. 8, col. 1:
Shrimp cocktail.

Feeding America
The Neighborhood Cook Book
by the Council of Jewish Women
Portland, OR: Press of Bushong & Co.
Pg. 12:
Dressing for Crab, Lobster, or Shrimp Cocktail
One tablespoon mayonnaise, one teaspoon Chili sauce, one teaspoon chopped green pepper, one teaspoon chopped pimentos, salt, paprika and a little vinegar.

Google Books
Pan-Pacific Cook Book:
Savory Bits From the World’s Fare

Compiled by L. L. McLaren (Linie Loyall McLaren - -ed.)
San Francisco, CA: The Blair-Murdock Company
Pg. 15:
Beat a cup of mayonnaise into one of whipped cream and half a cup of unsweetened tomato catsup. Mix it wuth a cup of crab meat, kept in large pieces, (or a cup of fresh shrimps); chill on ice and serve in cocktail glasses embedded in ice.

23 November 1917, Fitchburg (MA) Daily Sentinel, pg. 5, col. 4: 
Veribest Shrimp Cocktail.
One can shrimp, one cup tomato ketchup, one teaspoon salt, four tablespoons lemon jucie, one-half teaspoon Tabasco sauce, one-half teaspoon finely chopped chives.

Soak shrimps in ice cold water fifteen minutes. Drain on dry towel, removed veins and cut in small pieces. Add the seasoning, mix well and serve in cocktail glasses (six or eight servings.)

Google Books
Stevenson Memorial Cook Book
Chicago, IL: Sarah Hackett Stevenson Memorial Lodging House Association
Pg. 11:
Mrs. A. M. Cameron
Boil green shrimp until tender, about twenty-five minutes. Peel and break in halves, if large; dice celery and olives with the shrimp, mix well and cover with a cocktail sauce.
Pg. 12:
Mix well four tablespoonfuls tomato catsup; one of vinegar; two of lemon juice; one of grated horseradish; one of Worcestershire sauce; one teaspoonful salt and a few drops of tabasco. Have very cold when poured over cocktails.

4 May 1933, Circleville (OH) Herald, pg. 3, col. 6:
Shrimp Cocktail Sauce
One cup canned tomatoes; one leek chopped fine; one onion chopped fine; one eighth teaspoon ground cloves; one half teasppon dry mustard; one half cup water. Cook all together for fifteen minutes, then rub through a sieve and add one and one half teaspoons salt; one teaspoon paprika and one tablespoon worcestershire sauce. Mix, chill, and serve.

A simple variation is to use chili sauce into which the above seasonings are mixed, cutting down a little on the worcestershire sauce and salt.

Posted by Barry Popik
New York CityFood/Drink • (0) Comments • Wednesday, December 31, 2008 • Permalink