RCI-SN.003.0246.001
Southern Shrimp Cocktail
Have the seafood market steam the shrimp to save time. Serve the shrimp, okra, and breadsticks on a platter around a bowl of the sauce, or make individual cocktails.
Prep35 min
Cook15 min
Total50 min
Servings4
Difficultybeginner
Ingredients
- jumbo cooked shrimp12 unit
- Remoulade sauce (recipe follows)1 unit
- 12 whole
- very thin crispy breadsticks12 unitbroken in half
- garnish: grape tomato slices1 unit
Method
1
Prepare the Remoulade sauce by combining mayonnaise, Dijon mustard, minced garlic, fresh lemon juice, Worcestershire sauce, hot sauce, chopped parsley, and capers in a bowl; whisk until smooth and set aside to allow flavors to meld.
2
Pat the jumbo cooked shrimp dry with paper towels and arrange them on a serving platter or individual cocktail glasses.
5 minutes
3
Spoon or pipe the Remoulade sauce into the cavity of each shrimp or arrange it as a base on the serving dish.
5 minutes
4
Position one pickled okra piece on top of each shrimp as a garnish, securing it gently into the sauce.
5
Arrange the broken breadstick halves around the shrimp on the platter, standing them upright or at an angle for visual appeal and easy grabbing.
6
Scatter grape tomato slices around the platter and between the shrimp as a fresh, colorful garnish.
7
Chill the assembled cocktail in the refrigerator until ready to serve, ensuring the shrimp remain cold and the sauce stays fresh.