Make this as part of Super Bowl buffet. Guest really loved the Tequila -Lime Cocktail Sauce while I loved the Ginger Remoulade (it was very spicy and some would have preferred it toned down a bit)
Contemporary Shrimp Cocktail
Revive this party staple by setting out a bountiful platter of shrimp with three bowls of zingy new sauces. For an appetizer, plan on 1 pound of large shrimp for every 4 to 5 guests. Perk up precooked shrimp in boiling water for 30 seconds. Then plunge them in ice water. Drain shrimp well, pat dry, and serve.
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Total: 35 Minutes
- 3 pounds peeled, large cooked shrimp with tails
- Avocado Cream
- Tequila-Lime Cocktail Sauce
- Ginger Rémoulade
- Place shrimp on a serving platter; serve with any or all of the sauces.
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