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
- 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
Instructions
Shrimp
- Peel and devein shrimp. Remove tail shell as well.
- Prepare an ice bath by filling a bowl 3/4 full with ice and add 1 cup water, set aside.
- 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.
- 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.
- Once shrimp is cool to the touch, remove from ice bath and pat dry. Set aside.
Chunk Cocktail Sauce
- In a small bowl, mix together the ketchup with the horseradish and lemon juice.
- Taste for seasoning, then add the Tabasco a little at a time. (Remember the sauce will get hotter after a few minutes.
- Add the vegetables and stir. Taste and adjust seasonings.
- Cover and refrigerate until ready to assemble the shrimp shooters.
New Orleans Seafood Remoulade Sauce
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce.
- Stir in scallions, parsley. Season with chili powder, and salt and pepper.
- Cover and refrigerate until ready to assemble the shrimp shooters.
Assembling the Shrimp Shooters
- 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.
- Transfer the remoulade sauce to a squeeze bottle and squeeze a layer of remoulade sauce over the cocktail sauce in each cup.
- 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