Southern Shrimp Cocktails

Southern Shrimp Cocktails Recipe
Charles Walton IV
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.

Yield:

Makes 12 servings

Recipe from

Recipe Time

Prep: 15 Minutes

Ingredients

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

Preparation

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.

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.

Note:

October 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note