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Shrimp Cocktail with Pink Remoulade Sauce

Close-up of cooked shrimp arranged around a small white bowl of bright pink remoulade sauce for Shrimp Cocktail.
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A recipe for chilled shrimp served with a homemade pink remoulade dipping sauce, offering a variation on the classic cocktail presentation.

Ingredients

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  • 2 lbs large shrimp (21/25 count), peeled and deveined, tails on
  • 1 lemon, halved
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons finely chopped cornichons or dill pickles
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce (optional)
  • Pinch of paprika
  • Ice, for chilling
  • Lettuce leaves, for serving
  • Lemon wedges, for garnish

Instructions

  1. Prepare the shrimp: Fill a large pot with water, add the lemon halves, bay leaf, and salt. Bring the water to a rolling boil.
  2. Add the shrimp to the boiling water. Cook for 2 to 4 minutes, depending on size, until the shrimp curl into a C-shape and turn opaque pink. Do not overcook.
  3. Immediately remove the shrimp with a slotted spoon and plunge them into a large bowl of ice water to stop the cooking process. Let them cool completely, about 10 minutes.
  4. Drain the chilled shrimp and pat them dry. Refrigerate until ready to serve.
  5. Make the Pink Remoulade Sauce: In a medium bowl, combine the mayonnaise, ketchup, chopped cornichons, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce (if using), and paprika.
  6. Whisk the ingredients together until the sauce is smooth and uniformly pink.
  7. Taste the sauce and adjust seasoning if necessary. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  8. To serve, line small cocktail glasses or a platter with lettuce leaves. Arrange the chilled shrimp around the rim or on the lettuce. Place a small bowl of the Pink Remoulade Sauce in the center or serve on the side. Garnish with lemon wedges.

Notes

  • For the best texture, use shrimp that are 21 to 25 count per pound.
  • You can make the Pink Remoulade Sauce up to 2 days ahead of time; store it tightly covered in the refrigerator.
  • For an elegant presentation, serve the shrimp individually in martini or coupe glasses.

Nutrition

Find it online: https://spoonswirl.com/shrimp-cocktail-with-pink-remoulade-sauce/