Name: Shrimp Cocktail
Yield: Yield: 4-6 servings
Cuisine: American
Ingredients: Salad Base, taken from refrigerator; ⅓ cup grape seed oil; 1 tablespoon sweet paprika; ¼ cup mustard (Creole mustard if possible); 1-2 teaspoons Cajun or Creole seasoning; 2 fresh limes; 1 pound (U-15) peeled and deveined shrimp, cooked or raw (raw shrimp); Cooked Shrimp; Salt, to taste; 2 teaspoons prepared horseradish; 8 skewers; Remoulade Sauce, as needed; ½ cup red onion, julienne; 1¼ cups mayonnaise (Hellman’s brand preferred); Salt, to taste, plus additional to cook shrimp if needed; 1 teaspoon pickle juice (dill or sweet, your preference); 3 Roma or plum style tomatoes, diced; 1 teaspoon hot sauce; 4 quarts water; 1 teaspoon garlic powder; ½ cup Old Bay seasoning; 1 cup wild field greens (a handful per plate); 2-3 heads baby bibb lettuce leaves; ⅓ cup cilantro, loosely chopped; 1 large clove garlic, minced and smashed

Preparation info

Yield:
4-6
servings

Difficulty
Easy

Appears in

Toques in Black

By Battman

Published 2019

About

A spicy twist on Shrimp Cocktail!

Ingredients

Salad Base

3 Roma or plum style tomatoes, diced
½ cup red onion, julienne
⅓

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Salad Base

In a large mixing bowl combine diced tomatoes, julienne red onion, chopped cilantro and wild field greens. Squeeze mixture with the juice of one lime, grape seed oil, season with a little salt and toss together with a spoon.

Place bowl in the refrigerator.