Southern Shrimp Cocktail

SOUTHERN SHRIMP COCKTAIL From Southern Living 2007 Holiday Entertaining Fast Fixin's Prep 15 min Have the seafood market steam the shrimp to save time. Serve the shrimp, okra, and breadsticks on a platter around a bowl of the sauce, or make individual cocktails. Use 4 oz votive candleholders, shot glasses, cordial glasses, or mini martini glasses. 12 jumbo cooked shrimp Remoulade sauce (recipe follows) 12 whole pickled okra 12 very thin crispy breadsticks, broken in half Garnish: grape tomato slices 1. Peel shrimp, leave tails on, devein 2. Spoon 1 heaping Tbsp. of Remoulade sauce evenly into each of the 12 serving glasses. Place 1 shrimp, 1 whole pickled okra and 2 bread stick halves in each glass.

Garnish, if desired. Makes 12 servings. Remoulade Sauce: Make Ahead Prep: 10 min Chill 1 hr You can make this sauce three days ahead. 1 1/2 cups mayonnaise 4 green onions, sliced 3 Tbsp. chopped fresh parslsey 3 Tbsp. Creole mustard 1 1/2 Tbsp. lemon juice 1 garlic clove, pressed 1 1/2 tsp. horseradish 1 tsp. paprika Stir together all ingredients, cover and chill 1 hour. Makes 2 cups.

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