Bayou Shrimp Cocktail
Forget the tomato based cocktail sauce! Well, don’t completely forget it. It is pretty great. But, this Bayou Shrimp Cocktail is a fun and yummy way to mix things up. Sweet shrimp are the perfect vessel to carry the creamy Bayou Sauce. Cajun seasoning, a little kick from horseradish, tang from fresh lemon juice and dijon mustard combine to make the sauce. Pair it with Cajun Shrimp Ceviche for a low country shrimp fest!
I Feel the Need for Speed
This is one of the fastest appetizers to make. I buy large pre-cooked, deveined and shelled shrimp. So you just mix the ingredients for the Bayou Sauce and lay the shrimp out on a serving plate. I mix the sauce ahead of time so the flavors will marry as it chills in the fridge. All of the ingredients go in the bowl at once and mix! That’s it! Side note- I forgot to put the Gold’s Horseradish into the bowl before I took the photo. It is such a great part of the sauce, so you won’t want to leave it out;-)
Hungry for More
Continue the meal with Red Beans and Rice. Finish with Praline Cream Cupcakes or Tropical Rum Ice Cream (it will remind you of a New Orleans Daiquiri). The next morning you can start your day with Bourbon Street Pancakes. Now that’s living in the Big Easy!
Bayou Shrimp Cocktail
Ingredients
- ½ Lb large cooked shrimp (shells removed and deveined)
- ⅓ cup mayonnaise
- 2 Tbsp dijon mustard
- 1 Tbsp horseradish (I use Gold's prepared horseradish)
- 1 ½ tsp cajun seasoning (I use Emeril's)
- 1 heaping Tbsp fresh flat leaf parsley (chopped finely)
- 1 Tbsp fresh squeezed lemon juice
Instructions
- Combine all ingredients except the shrimp in a small bowl. Let the flavors marry in the fridge for at least an hour.
- Pick through your shrimp for shells or remaining veins. Assemble on a serving plate. Serve with Bayou Sauce.
