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Southern Shrimp Cocktails

Charles Walton IV
Prep time 15 mins
Yield Makes 12 servings
Have the seafood market steam shrimp to save time, or follow our easy instructions below. Serve the shrimp, okra, and breadsticks on a platter around a bowl of the sauce, or make individual cocktails. Use 4-oz. votive candleholders, shot glasses, cordial glasses, or mini-martini glasses.

Ingredients

  • 12 unpeeled, jumbo cooked shrimp
  • Rémoulade Sauce
  • 12 whole pickled okra
  • 12 very thin crispy breadsticks, broken in half
  • Garnish: grape tomato slices

How to Make It

  1. Peel shrimp, leaving tails on; devein, if desired.

  2. Spoon 1 heaping Tbsp. of Rémoulade Sauce evenly into each of 12 individual serving glasses. Place 1 shrimp, 1 whole pickled okra, and 2 breadstick halves in each glass. Garnish, if desired. Serve immediately.

  3. Note: To cook shrimp at home, bring 3 qt. water to a boil in a large Dutch oven. Cut 2 lemons in half, and squeeze juice into boiling water; add squeezed lemon halves to water. Add 1 tsp. pepper, 1 tsp. salt, and 2 bay leaves. Return to a boil over medium-high heat. Add 1 to 2 lb. unpeeled, jumbo raw shrimp, and cook 3 minutes or just until shrimp turn pink; drain. Plunge shrimp into ice water to stop the cooking process; drain. Cover and chill.