I guess I’ve loved shrimp cocktails as far back as I can remember. Here’s a shrimp cocktail recipe that’s just a little different. The photo shows a shrimp cocktail that has both a seafood cocktail sauce and a Remoulade sauce.
Of course you can make the shrimp cocktail with just the cocktail sauce, either bottled or home made. Just chop up some lettuce, add some chopped celery and chopped onion, add the sauce and shrimp and you’re done. And it’s really delicious.
Adding the Remoulade sauce makes it special. It only takes a few minutes to make, and adds great flavor. You’ll also discover that you’ll use that sauce on shrimp salads and fish.
To cook the shrimp, get enough water boiling in a pot to cover the shrimp. Add a couple of tablespoons of Old Bay Seasoning to the water, and when it’s boiling, add the shrimp. Get a bowl of cold water ready, preferably including some ice. Stir the shrimp for a few minutes until they turn pink. Taste one to make sure it’s done. (See, snitching food is one of the prerogatives of being a chef.)
Remove the shrimp with a slotted spoon and drop them in cold water to stop the cooking. Drain them and either let them dry of pat them dry with paper towels. Serve as a cocktail, a salad, or as an appetizer plate. Guaranteed a big hit either way.