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

Total Time:
1 hr 15 min
15 min
1 hr

50 to 60 servings

  • Remoulade:
  • 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
  • Classic Cocktail Sauce:
  • 1 cup ketchup
  • 2 tablespoons prepared horseradish
  • 3 dashes Worcestershire sauce
  • Salt and freshly ground black pepper
  • Avocado Crema:
  • 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
Watch how to make this recipe.
  • 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). Chill thoroughly before serving.

  • For the classic cocktail sauce: Stir the ketchup, horseradish, Worcestershire and some salt and pepper together in a bowl. Chill before serving.

  • For the avocado crema: Put the yogurt, cilantro, avocados, lime juice and some salt in a food processor and mix until completely smooth. Gradually add the milk and keep blending until the desired consistency is reached. (You can add more or less milk as desired.)

  • 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.

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