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Photo by Saveur
Saveur is looking for: (5 recommendations)
Shrimp cocktail survey--->

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Last updated: Nov. 16, 2012 12:24 pm
Posted: Nov. 16, 2012 6:06 am
Commented by: Saveur
Nov. 16, 2012 6:10 am
What is your favorite way to prepare shrimp to serve with sauce (cold)? Do you make your own or just buy cooked and ready to go? Looking for new ideas, thanks!
Baking Nana
Nov. 16, 2012 6:17 am
Baking Nana
Nov. 16, 2012 6:17 am
I have done that one. Very good.
Nov. 16, 2012 6:22 am
I buy the frozen/uncooked & deveined ones. Boil with pickling spice, garlic and a lemon for about 5 min, drain then chill until ready to use.
Nov. 16, 2012 6:22 am
Looks so good, BN. I'm experiencing some serious wonkiness with the site today, so excuse me if no relies!
Nov. 16, 2012 6:31 am
Pre-cooked or boil your own with Cajun seasoning then serve with Remoulade Sauce a la New Orleans recipe from this site..............Yum!
PAMELA D. aPROpos of nothing
Nov. 16, 2012 6:37 am
Agree on the Remoulade, many variations. ...
Cliff G
Nov. 16, 2012 6:43 am
Definately cold, make my own sauce, simple; ketchup,horseradish(krafts creamed style prepared)lemon juice and worchestishire. Mix to taste. Love me some shrimp!
Recommended Recipe:
Photo of: Amazing Cocktail Sauce

Amazing Cocktail Sauce

Submitted by: Tsubaki 
Home Town: Columbus, Ohio, USA
Living In: Kansas City, Missouri, USA
A spicy and delicious cocktail sauce made with two kinds of hot sauce, horseradish and lemon juice. 
Recommended by: PAMELA D. aPROpos of nothing
Nov. 16, 2012 6:29 am
Agree on the frozen uncooked and deveined. Then either cook with old bay or Zatarain's Crab boil, depending on what I have on hand.
Commented by: Don
Nov. 16, 2012 6:38 am
Hi savvy, there is only ONE sauce, this to taste - abolutely magic.---- Just line/fill a little dbowl with crisp iceberg lettuce or such, hammer in this sauce-- put the shrimp/prawns on top and devour. fabulous from the 70's UK. One thing that they did right. cheers.
Nov. 16, 2012 6:38 am
Marie Rose Sauce Makes (Approx) 350ml Ingredients 250g Mayonnaise 80g Tomato Ketchup Pinch Cayenne Pepper Worcestershire Sauce - to taste Tabasco Sauce - to taste Brandy - to taste Squeeze Lemon Juice - to taste Method Mix the Mayonnaise and Tomato Sauce together in a small bowl; Taste then, if need, add a few drops each (or more) to taste of the Tabasco, Worcestershire Sauce, cayenne, lemon juice and Brandy and mix well; Cover with cling film and chill in the refrigerator
Nov. 16, 2012 6:50 am
Hi, I bu the already cooked normally for time saving but, fresh cooked in butter are sensational in this. cheers.--------------- Cliff G this is made for you!!!!!
Cliff G
Nov. 16, 2012 7:17 am
Saved Don..gonna give it a try for sure! cheers
Recommended Recipe:
Photo of: Remoulade Sauce a la New Orleans

Remoulade Sauce a la New Orleans

Living In: Dallas, Texas, USA
Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans. 
Recommended by: bellepepper
Nov. 16, 2012 6:42 am
Savvy, here's the remoulade sauce already mentioned. I took this to Thanksgiving at friends' a few years ago and it was a hit. I leave out the oil and add the lemon juice to taste.
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Photo of: Mexican Shrimp Cocktail

Mexican Shrimp Cocktail

Submitted by: Sarah Zeigler 
Home Town: Oklahoma City, Oklahoma, USA
Living In: Sierra Vista, Arizona, USA
Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro. 
Recommended by: Bibi
Nov. 16, 2012 7:09 am
Hard to stop eating this! You can cook from raw, or buy pre-cooked.
Nov. 16, 2012 7:13 am
I use the cooked and deviened..but, i season them with olive oil, seasoned salt, garlic powder and fresh or dried dill weed. I also serve cocktail sauce on the side. Everone remarks at how flavorful the shrimp are.
Nov. 16, 2012 12:24 pm
I buy the largest domestic raw, tails on shrimp I can find. Long simmered broth of Tony's Spices & Herbs (like creole), sliced lemon & crushed garlic. Cook just until starting to curl, drain & chill. We don't like a tomato based remoulade so I use John Besh's recipe. I'm link challenged but easy to find if Google. Have served a few hanging on small footed ice cream dishes or many on a platter with butter lettuce cups, sauce then the shrimp arranged in swirl pattern.
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