Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade
- Level: Easy
- Yield: 50 to 60 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 56 servings
- Calories
- 141
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 21
- Cholesterol
- 165
- Sodium
- 299
- Total: 1 hr 25 min (includes chilling time)
- Active: 25 min
Ingredients
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
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
Directions
- 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.