| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 50 to 60 servings |
Ingredients
- 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
- 1 cup ketchup
- 2 tablespoons prepared horseradish
- 3 dashes Worcestershire sauce
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 56 servings |
| Calories | 141 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 165 mg |
| Sodium | 299 mg |
Reviews
First of all, mayo aisle has no place in a remoulade sauce and it’s not just yummy mayonnaise or anything close to a tartar sauce. I made my real remoulade and adapted to the recipe. Pre-cooked shrimp have no taste and have a rubbery texture. Fresh is alway best! The recipe as is two stars, my way with fresh Gulf shrimp and a traditional remoulade adapted was amazing.
Made the remoulade and it was incredibly runny. Impossible to dip anything without it dripping everywhere. Would skip this one in the future.
I made the remoulade and the avocado. The avocado is basically a very weird guacamole. NO ONE liked it and all but the first bites people took got thrown out. They didn’t even like it with chips or crackers.
The remoulade was great!! I used half the horseradish and zero Tabasco and it disappeared. My husband has his own recipe for cocktail sauce that’s delicious so I didn’t try making this one
This is in response to Anonymous , there was only one stuffing recipe Mrs. Drummond has that has Jalapeño in it. I know because I just went through all of her stuffing recipes.
Made the remoulade last night. Delicious with crab cakes. Next time I will cut tabasco in half, to 1 tablespoon.
I made the sauces. They were excellent. I used Ina’s roasted shrimp recipe with green goddess and these three sauces. Everyone loved them.
This was all so easy to make. I first made the cocktail sauce when I made fish and chips and didn’t have tartar sauce so cocktail sauce it was! I was so impressed I made the rest of this dish for a Christmas appetizer and it was a hit! Guess I’m making it for the Super Bowl!!!!
Did anyone notice the amount of shrimp called for in the recipe – 12-13 pounds!? This has to be a mistake; more like 2-3 pounds maybe. I haven’t tried these sauces yet but every recipe I’ve tried from Ree has been fabulous. Will try these this coming Friday for my son’s birthday.
Um, what happened to the lemon juice!?!?! Cocktail sauce is NOT cocktail sauce without a splash of lemon juice….
Cocktail sauce IS WAy better then anything store bought !!!