Wild Gulf Shrimp Cocktail Recipe
Cherry Tomatoes, Capers, Lemon, Creole Remoulade
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Ingredients
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Shrimp Poaching & Assembly
Creole Remoulade
Garnish & Serving
Method
Shrimp Poaching & Assembly
Make the poaching liquid
In a wide pot combine 6 cups water, 1 cup dry white wine, 1 tablespoon kosher salt, 10 peppercorns, 1 bay leaf, the halved lemon (cut side down) and 2 tablespoons chopped parsley. Bring to a simmer over medium-high heat, then reduce heat so the liquid is at a gentle simmer (do not boil).
Poach the shrimp
Add the shrimp in a single layer and cook until just opaque and pink, about 2–3 minutes depending on size. Once they turn opaque and curl, immediately remove with a slotted spoon.
Shock and chill
Plunge the cooked shrimp into a large bowl of ice water to stop cooking and firm the texture, 2 minutes. Drain and pat dry with paper towels. Refrigerate until cold, at least 15 minutes.
Creole Remoulade
Build the remoulade
In a bowl combine 3 tablespoons mayonnaise, 1 teaspoon Creole or Dijon mustard, 1 teaspoon prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 3 drops hot sauce, and 1 teaspoon smoked paprika. Whisk until smooth.
Add briny & aromatics
Fold in 1 teaspoon chopped capers, 1 teaspoon finely chopped cornichon or dill pickle, 1 teaspoon finely chopped shallot and 1 teaspoon finely chopped parsley. Season with a pinch of Creole or cayenne pepper, a pinch of salt and a pinch of freshly ground black pepper. Taste and adjust acidity or spice (add more lemon or hot sauce) to your preference.
Chill
Cover and chill the remoulade for at least 15 minutes so flavors meld while shrimp cools.
Garnish & Serving
Prepare tomatoes and plate
Halve 1 cup cherry tomatoes and lightly toss with a pinch of salt. On a serving platter or individual cocktail glasses, spread a small bed of crushed ice (about 4 cups total) or chilled rock salt if preferred.
Assemble cocktail
Spoon about 1 tablespoon of creole remoulade into the bottom of each serving glass or onto the platter for each portion. Arrange 4–6 chilled shrimp (depending on size) over the remoulade with tails pointing outward. Scatter halved cherry tomatoes and a few extra whole capers around shrimp.