Shrimp Shooters

Happy New Year! To start off the decade, here is a great trifecta of recipes that come together to make a classic appetizer. By serving the shrimp in shooter cups, people can dunk as many times as they want to get all the goodness. The beauty of these recipes is you can mix and match to create many different dishes. Enjoy these shrimp shooters with cocktail sauce and remoulade.

Court-bouillon

The shrimp are poached in a flavorful court-bullion, seasoned with Old Bay Seasoning. Court-bouillon is a french cooking term that literally means a short broth. It is used for poaching (gently simmering) other foods, namely fish. The broth is comprised of water, vinegar or wine, root vegetables, and other seasonings that come together quickly and impart a wonderful flavor than what could be had from cooking in plain water. 

This is a classic method for cooking shrimp. Make sure you prepare an ice bath (ice in a bowl of cold water) to stop the cooking process as soon as you remove the shrimp from the poaching liquid. This keeps the shrimp from overcooking and cools them so they are ready to eat. You can prepare shrimp for use in other dishes using this recipe.

The chunky cocktail sauce is so full of vegetables it can be eaten with a spoon. Try shredding some green cabbage and mounding a 1/2 cup on a plate. Spoon a generous helping of the chunky cocktail sauce and topped with shrimp and you have a shrimp salad that is low in fat, carbs, and calories.

The New Orleans Seafood Remoulade sauce takes this dish over the top. A remoulade is a condiment (French again) that is egg or mayonnaise-based and seasoned with all sorts of ingredients. Since this version is a Louisiana remoulade it is reddish and makes a great spread from po’ boy sandwiches, dipping sauce for crab cakes, artichokes or any fried food. It has a mild kick but is not spicy so even the tamest guests will want some.

By layering the cocktail sauce with the remoulade you can enjoy all the tastes and delicious colors and with your eyes as you dunk and dunk again the shrimp into the sauces before using the celery stick to scoop the cup clean. I recommend offering some extra shrimp on the side as you may have extra sauce leftover in your shooter cup.

Shrimp Shooter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Chef Lisa
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 40 minutes
• Yield: 20–25 servings 1x
• Category: appetizer, salad, sauce
• Method: cooked
• Cuisine: French

Print Recipe

Pin Recipe

---

Description

A show-stopping appetizer with a combination of a chunky cocktail sauce and a creamy remoulade. Served in individual shooter cups so people can double-dip to get all the flavors.

---

Ingredients

Scale 1x2x3x

• 1 pound medium shrimp (40–50 count) peel and devein
• 1/2 onion peeled and quartered
• 1 bay leaves
• 1 sprig fresh thyme
• 1 tablespoon Old Bay Seasoning
• 2 teaspoons white wine vinegar
• 2 teaspoons kosher salt
• 2 stalks celery, cut into 60 match-stick size sticks about 4” long

Chunky Cocktail Sauce

• 1/2 cup ketchup
• 1/2 cup chili sauce
• 1 tablespoon horseradish sauce
• 2 teaspoons fresh lemon juice
• 1/4 cup celery, minced
• 1/4 cup red bell pepper, minced
• 1/4 cup red onion, minced
• 1/4 cup cucumber, remove seeds and minced

New Orleans Seafood Remoulade Sauce

• 1/4 cup mayonnaise
• 1 tablespoon chili sauce
• 2 teaspoons Creole mustard (or whole grain Dijon mustard)
• 2 teaspoons olive oil
• 1/4 teaspoon Tabasco sauce 
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 2 teaspoon mince fresh parsley
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• pinch of black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

Shrimp

1. Peel and devein shrimp. Remove tail shell as well.
2. Prepare an ice bath by filling a bowl 3/4 full with ice and add 1 cup water, set aside.
3. Fill a large sauce pot with 3 quarts water, season with quartered onion, white wine vinegar, herbs, and seasonings. Bring water to a rolling boil.
4. Reduce heat to medium-low and add shrimp. Simmer shrimp for 3-5 minutes or until shrimp turns pink and the tails begin to curl. Remove shrimp as they cook with a slotted spoon to the prepared ice bath to cool.
5. Once shrimp is cool to the touch, remove from ice bath and pat dry. Set aside.

Chunk Cocktail Sauce

1. In a small bowl, mix together the ketchup with the horseradish and lemon juice.
2. Taste for seasoning, then add the Tabasco a little at a time. (Remember the sauce will get hotter after a few minutes.
3. Add the vegetables and stir. Taste and adjust seasonings.
4. Cover and refrigerate until ready to assemble the shrimp shooters.

New Orleans Seafood Remoulade Sauce

1. Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce.
2. Stir in scallions, parsley. Season with chili powder, and salt and pepper.
3. Cover and refrigerate until ready to assemble the shrimp shooters.

Assembling the Shrimp Shooters

1. To assemble the shrimp shooters, carefully spoon teaspoon of chunky cocktail sauce in the bottom of a plastic shooter cup, making sure to keep the sides of the cup clean.
2. Transfer the remoulade sauce to a squeeze bottle and squeeze a layer of remoulade sauce over the cocktail sauce in each cup.
3. Place a shrimp into each cup and add a celery stick to the cup to garnish and help keep the shrimp in place. 

---

Notes

The sauces and shrimp can be prepared a day ahead. Assemble the shooters within 1 hour of serving to prevent the sauces from combining.

You can purchase small clear plastic shooter cups in many grocery stores or online.

Using a squeeze bottle with the tip cut to allow the remoulade to be queezed out makes it easy to portion the sauce into the shooter cups without making a mess on the sides of the cup.

Any extra sauce can be used for other dishes.

Nutrition

• Serving Size: 1-2 shooters

Related posts:

Quick Grilled Shrimp with Sriracha Dipping Sauce Easy Chile con Queso Pork and Vegetable Potstickers with Classic Dipping Sauce Fresh Pineapple Salsa