Ingredients
2 cups cooked or canned shrimp (leave whole if small, chop if large)
1 cup sherry wine
2 hard-cooked eggs, yolks and whites separated
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
About 1/2 cup mayonnaise (adjust to preference)
Salt and freshly ground black pepper to taste
Lettuce leaves for lining serving vessels
Paprika for garnish
Method
Place the shrimp and sherry wine in a bowl, cover, and refrigerate for 1 to 2 hours, stirring occasionally to allow the flavors to meld. While the shrimp rests, grate the egg yolks and whites separately or press them through a sieve or ricer. When ready, drain the shrimp well.
In a mixing bowl, combine the drained shrimp, grated egg whites, ketchup, sweet pickle relish, chopped parsley, lemon juice, and Worcestershire sauce. Gently fold the ingredients together so they are evenly distributed without breaking up the shrimp too much. Add mayonnaise a little at a time until the mixture is moistened to your liking. Season with salt and freshly ground black pepper, then cover and chill thoroughly to let the flavors develop.
Just before serving, line six small baking shells (or equivalent serving dishes) with a crisp lettuce leaf. Spoon the chilled shrimp mixture into the prepared shells and finish with a light sprinkle of paprika for color and a hint of flavor. Serve immediately as an appetizer.
If you don’t have small baking shells, you can use lettuce-lined butter plates, sherbet dishes, or champagne glasses as attractive alternatives for presenting the shrimp cups.