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Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade

Prep Time
15 min
Yields
50 - 60 servings

This impressive shrimp cocktail spread with a variety of delicious dips is a party knock out.

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ingredients

Remoulade

1
cup mayonnaise
2
tbsp Louisiana hot sauce, or more to taste
2
tbsp finely minced fresh parsley
1
tbsp capers, drained
¼
tsp chile powder
1
clove garlic, pressed
Juice of 1 lemon
1
green onion, sliced
salt and freshly ground black pepper

Classic Cocktail Sauce

1
cup ketchup
2
tbsp prepared horseradish
3
dashes Worcestershire sauce
Salt and freshly ground black pepper

Avocado Crema

¼
cup Greek yogurt
2
tbsp chopped fresh cilantro, or more to taste
2
- 3 avocados (ripe but not overripe)
juice of 1 lime, or more to taste
salt
¾
cup milk
12
- 13 pounds peeled, cooked, tail-on large shrimp, chilled
lemon wedges, for garnish
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directions

Step 1
Step 2
Step 3

For the remoulade: Stir together the mayonnaise, hot sauce, parsley, capers, chile powder, garlic, lemon juice and green onions in a bowl (or for a smoother remoulade, whizz in a food processor). Chill thoroughly before serving.

Step 4

For the classic cocktail sauce: Stir the ketchup, horseradish, Worcestershire and some salt and pepper together in a bowl. Chill before serving.

Step 5

For the avocado crema: Put the yogurt, cilantro, avocados, lime juice and some salt in a food processor and mix until completely smooth. Gradually add the milk and keep blending until the desired consistency is reached. (You can add more or less milk as desired.)

Step 6

Arrange the shrimp on a large platter over ice, and serve with separate ramekins of the avocado crema, remoulade and classic cocktail sauce and lemon wedges to garnish.

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My rating for Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade
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