Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocad

Name: Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 2 tablespoons Louisiana hot sauce, or more to taste; 2 tablespoons finely minced fresh parsley; 1 tablespoon capers, drained; 1/4 teaspoon chile powder; 1 clove garlic, pressed; Juice of 1 lemon; 1 green onion, sliced; Salt and freshly ground black pepper; 1 cup ketchup; 2 tablespoons prepared horseradish; 3 dashes Worcestershire sauce; Salt and freshly ground black pepper; 1/4 cup Greek yogurt; 2 tablespoons chopped fresh cilantro, or more to taste; 2 to 3 avocados (ripe but not overripe); Juice of 1 lime, or more to taste; Salt; About 3/4 cup milk; 12 to 13 pounds peeled, cooked, tail-on large shrimp, chilled; Lemon wedges, for garnish

Servings: persons

1 cup mayonnaise
2 tablespoons Louisiana hot sauce, or more to taste
2 tablespoons finely minced fresh parsley
1 tablespoon capers, drained
1/4 teaspoon chile powder
1 clove garlic, pressed
Juice of 1 lemon
1 green onion, sliced
Salt and freshly ground black pepper
1 cup ketchup
2 tablespoons prepared horseradish
3 dashes Worcestershire sauce
Salt and freshly ground black pepper
1/4 cup Greek yogurt
2 tablespoons chopped fresh cilantro, or more to taste
2 to 3 avocados (ripe but not overripe)
Juice of 1 lime, or more to taste
Salt
About 3/4 cup milk
12 to 13 pounds peeled, cooked, tail-on large shrimp, chilled
Lemon wedges, for garnish

1
For the remoulade: Stir together the mayonnaise, hot sauce, parsley, capers, chile powder, garlic, lemon juice and green onions in a bowl (or for a smoother remoulade, whizz in a food processor).
2
Chill thoroughly before serving.
3
For the classic cocktail sauce: Stir the ketchup, horseradish, Worcestershire and some salt and pepper together in a bowl.
4
Chill before serving.
5
For the avocado crema: Put the yogurt, cilantro, avocados, lime juice and some salt in a food processor and mix until completely smooth.
6
Gradually add the milk and keep blending until the desired consistency is reached.
7
(You can add more or less milk as desired.)
8
Arrange the shrimp on a large platter over ice, and serve with separate ramekins of the avocado crema, remoulade and classic cocktail sauce and lemon wedges to garnish.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup mayonnaise, 2 tablespoons Louisiana hot sauce, or more to taste, 2 tablespoons finely minced fresh parsley, 1 tablespoon capers, drained, and more.

Yes, Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions