Photo: Sauteed Shrimp Cocktail Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound jumbo shrimp, peeled tail-on, deveined
- 1 tablespoon herbes de Provence
- Salt and freshly ground black pepper
- 1 1/4 cups plain yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons whole-grain mustard (recommended: Maille)
- 1 1/2 tablespoons maple syrup
- 1 teaspoon turmeric
- 1/4 cup chopped fresh basil leaves
Directions
In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side.
In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season again with salt and pepper. Place the yogurt mixture in a dipping bowl.
Place the bowl of dipping sauce on a serving platter with the cooked shrimp.
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By apextheory26
Rocky Point, NY
on December 27, 2011
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I love, love, love this recipe! I quadrupled the recipe size for a party of 14 and it all went in a matter of 30 seconds. Everyone raved about it and this recipe is super easy to put together. My only comment is that I didn't need to quadruple the recipe for the dip. Although everyone had some dip, I was left with a quart and a half of leftover dip! I probably only needed to make the amount of dip the recipe originally calls for or doubling the amount. This is such a refreshing take on the original shrimp cocktail.
By lhowell22_12774637
Dry Ridge, KY
on February 11, 2011
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This was very easy to make and the sauce was refreshing. I used nonfat yogurt and low fat mayo and it still had tons of flavor. I’ve never used herbes de Provence on sautéed shrimp before but that was a very nice discovery. It was excellent and liked by the whole family from ages 4 – 42.
By emharbison_12984408
Macungie, 78
on July 06, 2010
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I thought this appetizer was excellent. And I love the sauce. It is a tasty change from the usual ketchup and horseradish.
Read all 15 reviews