Best 2 Shrimp Cocktail Bar Classic Cocktail Sauce Avocado Crema Remoulade Recipes

**Shrimp Cocktail: A Classic Party Appetizer with a Twist**

Shrimp cocktail is a timeless party appetizer that never fails to impress. This classic dish features succulent shrimp served with a tangy cocktail sauce, but our version takes it up a notch with three exceptional dipping sauces: the classic cocktail sauce, a creamy avocado crema, and a zesty remoulade. Each sauce adds a unique flavor dimension, transforming this traditional dish into a culinary masterpiece. Whether you're hosting a festive gathering or simply craving a delightful seafood snack, our shrimp cocktail with trio of sauces is sure to tantalize your taste buds and make any occasion special.

**Recipes Included:**

1. **Classic Cocktail Sauce:** This traditional sauce strikes a perfect balance between tangy and sweet, with a hint of horseradish for a subtle kick.

2. **Avocado Crema:** A creamy and smooth sauce infused with the rich flavor of avocado, complemented by a touch of lime and cilantro for a refreshing twist.

3. **Remoulade:** A piquant sauce made with mayonnaise, Dijon mustard, and a variety of herbs, adding a savory and tangy element to the shrimp.

4. **Shrimp Cocktail Assembly:** A step-by-step guide to preparing the shrimp cocktail, including cooking the shrimp, chilling them, and arranging them beautifully on a serving platter.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP COCKTAIL WITH REMOULADE SAUCE

Shrimp Cocktail with Remoulade Sauce image

Provided by Nancy Fuller

Categories appetizer

Time 30m

Yield 12 to 15 servings

Number Of Ingredients 14

Ingredients

1/2 cup dry white wine
1 tablespoon kosher salt
2 pounds peeled and deveined large (12- to 15-count) shrimp
Remoulade Sauce, recipe follows, for serving
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons sweet relish
1 teaspoon seafood seasoning
1 teaspoon chopped fresh tarragon
Dash white vinegar
Zest and juice of 1 lemon
1/2 shallot, finely minced
Kosher salt, if needed
Cracked black pepper

Steps:

Prepare a large bowl of ice water; set aside.
Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.

SHRIMP COCKTAIL BAR

Shrimp Cocktail Bar image

Whether you're ringing in the New Year or just looking for a great appetizer for a gathering or holiday, this Shrimp Cocktail Bar has you covered. Two different ways to make the perfect shrimp cocktail plus three different dipping options!

Provided by Jonathan Melendez

Categories < 4 Hours

Time 1h5m

Yield 6-12 serving(s)

Number Of Ingredients 40

Ingredients

2 medium carrots, peeled and quartered
2 celery ribs, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 cup fresh parsley
5 sprigs fresh thyme
2 bay leaves
1 tablespoon salt
2 lbs jumbo shrimp, peeled and deveined with tails on
2 lbs jumbo shrimp, peeled and deveined with tails on
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
3 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
1/2 cup ketchup
1/2 cup chili sauce
1 lemon, zested and juiced
1 -2 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
couple dashes hot sauce
1/2 cup mayonnaise
1 teaspoon hot sauce
1 tablespoon chopped fresh parsley
1 tablespoon capers, drained
1/4 teaspoon cajun seasoning
1 green onion, sliced
1/4 teaspoon black pepper
1 lemon, zested and juiced
1/4 cup sour cream
2 tablespoons fresh cilantro, chopped
2 small avocados or 1 medium avocado
1 lime, zested and juiced
1/4 teaspoon salt
1/4 cup whole milk
1 pinch garlic powder
1 pinch onion powder

Steps:

You can decide to go either the classic route or the oven-roasted route or do both. Either are delicious options!
For the classic shrimp cocktail: Fill a large pot with 10 cups cold water. Add the carrots, celery, onion, garlic, lemon, parsley, thyme, bay leaves and salt. Bring to a boil and cook uncovered for 25 minutes. Add the shrimp, turn off the heat, and cook, stirring often, until they turn pink, about 3 minutes for jumbo shrimp. Use a slotted spoon to transfer the shrimp to an ice bath to cool completely. Serve over ice with your choice of sauce (recipes follow).
For the roasted shrimp: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Place the shrimp on the baking sheet and drizzle with olive oil. Season with salt, pepper, garlic, thyme, crushed red pepper flakes, and lemon juice. Toss to evenly coat and then arrange in a single layer. Roast until pink and firm, about 8 to 10 minutes. Remove from the oven and allow to cool slightly before serving.
For the classic cocktail sauce: In a small bowl, combine the ketchup, chili sauce, lemon zest and juice, horseradish, Worcestershire sauce and hot sauce. Give it a taste and adjust seasoning accordingly, adding more of any of the ingredients to reach your preferred taste level. Chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.
For the remoulade sauce: In a small bowl, combine the mayo, hot sauce, parsley, capers, Cajun seasoning, green onion, pepper, lemon zest and juice. Give it a taste and adjust seasoning accordingly, adding more of any of the ingredients to reach your preferred taste level. Chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.
For the avocado crema: In a food processor, combine the sour cream, cilantro, peeled and pitted avocado, lime zest, lime juice, salt, milk, garlic and onion powder. Pulse until smooth. Transfer to a bowl and chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.

Nutrition Facts : Calories 454.7, Fat 16.9, SaturatedFat 3.3, Cholesterol 387.4, Sodium 4011.8, Carbohydrate 32, Fiber 8.5, Sugar 11.9, Protein 45.9

Tips:

Peel and devein the shrimp properly: Make a shallow incision along the back of the shrimp and remove the vein. Rinse the shrimp thoroughly under cold water.
Cook the shrimp perfectly: To prevent overcooking, boil the shrimp for only 2-3 minutes, or until they turn opaque and pink. Do not overcook, as this will make them tough and rubbery.
Chill the shrimp before serving: This will help them stay firm and crisp. Place the cooked shrimp in a bowl of ice water for at least 15 minutes before serving.
Make the cocktail sauce ahead of time: This will allow the flavors to meld and develop. You can make the cocktail sauce up to 3 days in advance.
Use high-quality ingredients: Fresh, succulent shrimp and homemade cocktail sauce will make all the difference in the taste of your shrimp cocktail.

Conclusion

Shrimp cocktail is a classic appetizer that is perfect for any occasion. It is easy to make, delicious, and always a crowd-pleaser. With a few simple tips, you can make the best shrimp cocktail at home. So next time you are looking for a delicious and elegant appetizer, give this recipe a try. You won't be disappointed!