CRAB MEAT COCKTAIL

CRAB MEAT COCKTAIL RECIPE

A chilled crab meat cocktail is a timeless starter—light, refreshing, and beautifully seasoned. This expanded version includes a flavorful homemade cocktail sauce, preparation tips, serving ideas, and variations.

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✨ Ingredients (Serves 4)

For the Crab Cocktail:

• 1 lb (450 g) fresh lump crab meat, picked over for shells

• 1 small celery stalk, finely minced

• 2 tbsp red onion or shallot, finely minced

• 1 tbsp fresh parsley, finely chopped

• 1 tsp lemon zest

• 2 tbsp fresh lemon juice

• 1–2 tbsp olive oil or melted butter (optional, for flavor richness)

• Salt and black pepper to taste

• A few dashes hot sauce (optional, to taste)

For the Classic Cocktail Sauce:

• 1 cup ketchup

• 3–4 tbsp prepared horseradish (adjust heat level)

• 1 tbsp Worcestershire sauce

• 1 tsp hot sauce (such as Tabasco)

• 1 tbsp fresh lemon juice

• ½ tsp smoked paprika or regular paprika

• Pinch of salt

Optional Garnishes:

• Lemon wedges

• Fresh dill or extra parsley

• Chopped chives

• Paprika dusting

• Baby lettuce, shredded

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✨ Instructions

1. Prepare the Cocktail Sauce

1. In a small bowl, whisk together:

   • ketchup

   • horseradish

   • Worcestershire

   • hot sauce

   • lemon juice

   • paprika

   • a pinch of salt

2. Adjust flavor:

   • More horseradish for heat

   • More lemon for brightness

   • More ketchup for sweetness

3. Chill the sauce for at least 20 minutes to deepen the flavors.

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2. Prepare the Crab Mixture

1. Carefully pick through the crab to remove any remaining shells or cartilage.

2. In a mixing bowl, combine:

   • crab meat

   • minced celery

   • red onion/shallot

   • parsley

   • lemon zest

3. Drizzle with lemon juice and olive oil (or melted butter).

4. Season lightly with salt, pepper, and optional hot sauce.

5. Toss gently to avoid breaking the delicate crab lumps.

6. Chill for 15–20 minutes.

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3. Assemble the Crab Cocktails

1. Use chilled cocktail glasses, parfait glasses, or small serving bowls.

2. Add a spoonful of cocktail sauce at the base (optional).

3. Fill each glass with the chilled crab mixture.

4. Top with an extra spoonful of cocktail sauce.

5. Garnish with lemon wedges, fresh herbs, and a light sprinkle of paprika.

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✨ Serving Suggestions

• Serve immediately while well-chilled.

• Pair with:

  • buttered toast points

  • crackers

  • thinly sliced baguette

  • crisp lettuce cups

Perfect for:

• holiday dinners

• seafood nights

• brunch buffets

• cocktail parties

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✨ Variations

➤ West Coast Style

• Add diced avocado

• Mix in lime juice instead of lemon

• Add a spoon of chipotle mayo

➤ Mediterranean Style

• Add diced cucumber, tomatoes, olives

• Dress with olive oil, oregano, and lemon

➤ Asian-Inspired

• Mix crab with sesame oil, soy sauce, ginger, and green onion

• Serve with a spicy chili-lime dipping sauce

➤ Spicy Cajun Cocktail

• Add Cajun seasoning, extra hot sauce, and chopped sweet peppers

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✨ Chef Tips

• Use the best crab available—lump or jumbo lump gives the most luxurious texture.

• Keep everything cold for maximum freshness and flavor.

• Don’t overmix or the crab will shred.

• Make ahead: You can mix the sauce and prep ingredients a day in advance; combine with crab just before serving.

OTHER RECIPES

COCKTAIL INGREDIENTS

• 1 cup mayonnaise
• 1 cup whipped cream
• 1/2 cup tomato ketchup
• 1 cup crab meat
• 2 scallions or chives, chopped

COCKTAIL INSTRUCTIONS

Beat one cup of mayonnaise into one cup of whipped cream, add half a cup of tomato ketchup. 

Add chopped scallions or chives. 

Mix with a large cup of crab meat or imitation crab meat.
Chill on ice and serve in cocktail glasses....a great cocktail recipe....

CRAB MEAT COCKTAIL Video:

STRAWBERRY KIWI COCKTAIL

Strawberry Kiwi Cocktail

Ingredients

For the fruit base:

• 4–5 fresh strawberries, hulled

• 1 kiwi, peeled and sliced

• ½–1 oz simple syrup (adjust to sweetness)

For the cocktail:

• 2 oz vodka (or rum/tequila for variations)

• 1 oz fresh lime juice

• Ice

• Sparkling water, lemon-lime soda, or tonic (optional topper)

Garnish:
Sliced strawberry, kiwi wheel, or mint

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Instructions

1. Muddle the fruit
   In a shaker, muddle the strawberries, kiwi, and simple syrup until juicy and well mashed.

2. Add the spirits
   Add vodka and lime juice, then fill the shaker with ice.

3. Shake well
   Shake vigorously until chilled.

4. Strain
   Double strain into a chilled glass filled with fresh ice.
   (If you like pulp, you can single strain.)

5. Top (optional)
   Add a splash of sparkling water, soda, or tonic for a lighter drink.

6. Garnish
   Add a kiwi slice, strawberry, or mint sprig.

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Variations

• Frozen Strawberry Kiwi Cocktail:
  Blend all ingredients with a cup of ice.

• Rum version:
  Use white rum for a tropical twist.

• Tequila version:
  Excellent as a fruity margarita-style drink.

• Mocktail version:
  Skip the alcohol, add extra muddled fruit, and top with sparkling water.

OTHER SOURCES

INGREDIENTS

• 1 part Welch's Strawberry Rasberry concentrate (in cans)
• 1 part Absolut vodka
• 2 parts Mountain Dew
• 1 part Malibu Rum
• 1 teaspoon sugar

INSTRUCTIONS
In a cocktail shaker, shake well over crushed ice. 

Strain mixture into a chilled glass filled with whole ice cubes. Enjoy !

VIDEO:

JACK ROSE COCKTAIL

Jack Rose Cocktail

Ingredients

• 2 oz applejack (or apple brandy)

• 1 oz fresh lemon juice (or lime juice, traditional in some early recipes)

• ½–¾ oz grenadine (homemade or high-quality preferred)

• Ice

• Lemon twist or cherry, for garnish (optional)

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Instructions

1. Fill a shaker with ice.

2. Add applejack, lemon (or lime) juice, and grenadine.

3. Shake vigorously until well chilled.

4. Strain into a chilled coupe or cocktail glass.

5. Garnish with a lemon twist or a maraschino cherry.

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Tips & Variations

• Sweeter cocktail? Increase grenadine to ¾ oz.

• Tarter version? Use lime juice instead of lemon.

• Homemade grenadine (pomegranate juice + sugar) makes a big difference in color and flavor.

• For a deeper apple character, use bonded applejack (100 proof).

OTHER SOURCES

INGREDIENTS

• 1 jigger domestic Applejack
• the juice of 1/2 lemon or lime
• 2 dashes grenadine syrup

INSTRUCTIONS
Combine ingredients in a cocktail shaker with cracked ice and shake well.

Pour into a chilled cocktail glass. Garnish with a sprig of fresh mint or rosemary or a twist of lemon.

VIDEO:

INCOME TAX COCKTAIL

INCOME TAX COCKTAIL

Here’s a classic and elegant Income Tax Cocktail — a vintage gin-based drink that’s smooth, aromatic, and just a little bit bitter, perfect for sipping after a long day (perhaps even tax day!). 🍸💼

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💰 INCOME TAX COCKTAIL

Ingredients:

• 2 oz gin

• ¾ oz fresh orange juice

• ¼ oz sweet vermouth

• ¼ oz dry vermouth

• 2 dashes Angostura bitters

• Orange twist or slice, for garnish

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🍸 Instructions:

1. Fill a shaker with ice.

2. Add gin, orange juice, sweet vermouth, dry vermouth, and bitters.

3. Shake well until the outside of the shaker feels cold (about 10–15 seconds).

4. Strain the mixture into a chilled cocktail glass.

5. Garnish with an orange twist or slice for a bright citrus aroma.

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🍊 Flavor Profile:

The Income Tax Cocktail balances the botanical sharpness of gin, the citrus sweetness of orange juice, and the smooth complexity of vermouth, with just a touch of bitterness from the Angostura.
It’s often described as a “Bronx Cocktail with bitters.”

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🕰️ History:

This cocktail dates back to the Prohibition era (1920s–1930s). Legend says it was named “Income Tax” because of the added bitters — representing the “bitterness” of paying taxes!

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💡 Tips & Variations:

• Use London Dry gin for a crisp, classic flavor or Old Tom gin for a softer, slightly sweeter touch.

• If you like it less tart, reduce the orange juice to ½ oz.

• Serve it up (no ice) in a coupe glass for a refined presentation.

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🧾 Summary (Quick Recipe Card):

Income Tax Cocktail
🥃 2 oz gin
🍊 ¾ oz orange juice
🍷 ¼ oz sweet vermouth
🍸 ¼ oz dry vermouth
🧂 2 dashes Angostura bitters
Shake with ice → strain → garnish with orange twist.

OTHER RECIPES

INGREDIENTS

• 1 dash Angostura Bitters
• juice of 1/2 orange
• 1/2 French or Italian dry Vermouth (or 1/4 each)
• 1/2 Dry Gin

INSTRUCTIONS
Combine ingredients in a cocktail shaker filled with cracked ice and shake. Pour into a chilled cocktail glass.

VIDEO:

OYSTER COCKTAILS

OYSTER COCKTAILS

This is a fascinating and classic topic in the world of food and drink. "Oyster Cocktails" isn't a standard category like "Whiskey Cocktails," but it points to two wonderful interpretations: cocktails that are paired with oysters, and cocktails that actually contain oyster elements.

Let's dive deep into both, exploring the history, the science of pairing, and a few fantastic recipes.

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Part 1: The Art of Pairing - Cocktails to Drink with Oysters

This is the most common and celebrated interpretation. The goal is to find a drink that either complements the oyster's briny, mineral-rich flavor or cleanses the palate between sips, enhancing the overall experience. The key is balancing salt, acid, and texture.

The Science of the Perfect Pair

Oysters are a product of their environment, so they taste of the sea—briny, creamy, and full of minerality (what winemakers call "terroir"). A great pairing needs to interact with these elements:

• Acidity is Key: A drink with high acidity (like a crisp white wine or a citrusy cocktail) acts as a palate cleanser. It cuts through the oyster's rich texture and brine, refreshing your mouth and making each oyster taste like the first.
• Bubbles are Your Friend: The carbonation in sparkling wine or a cocktail with soda water provides a physical scrubbing action on the palate, lifting away the richness and preparing you for the next bite.
• Complementary Minerality: A drink with its own mineral, earthy, or savory notes can harmonize beautifully with the oyster's oceanic flavors.

Classic & Perfect Pairings

1. Champagne or other Dry Sparkling Wine: This is the undisputed king of oyster pairings. The high acidity and fine bubbles are the perfect palate cleanser. It doesn't compete with the oyster; it makes it shine. A dry Brut or Cava is an excellent and more affordable alternative.

2. Muscadet Sèvre et Maine: This is the traditional, regional pairing from France. Muscadet is a crisp, dry white wine from the Loire Valley, the same region that produces the famous Belon oyster. It has a signature "gunflint" scent and high acidity with saline, mineral notes that mirror the oyster's home. It's a match made in heaven.

3. A Classic Gin Martini: The botanical complexity of a dry gin is a fantastic partner for an oyster. Notes of juniper, coriander, and citrus peel complement the oceanic flavors without overpowering them. The bone-dry nature of the drink cleanses the palate perfectly. Serve it very cold with a lemon twist.

4. A Dry, Crisp Sauvignon Blanc: Especially one from the Loire Valley (like Sancer) or Marlborough, New Zealand. The grassy, herbaceous notes and piercing acidity of a good Sauvignon Blanc are a beautiful counterpoint to the creamy, briny oyster.

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Part 2: Cocktails That Contain Oyster Elements

This is a more adventurous and historic approach. These cocktails incorporate the essence of the oyster directly into the drink, most commonly by using oyster liquor (the brine from the jar).

The Ultimate Oyster Cocktail Recipe: The Salty Dog

This is a modern, savory, and surprisingly delicious cocktail that uses oyster brine to create a savory, umami-rich backbone. It's a fantastic aperitif before a seafood dinner.

Ingredients:

• 2 oz (60ml) a good quality London Dry Gin (like Tanqueray or Bombay Sapphire)
• ¾ oz (22ml) dry vermouth (like Dolin Dry)
• ¼ oz (15ml) fresh oyster liquor (the brine from a high-quality jar of oysters)
• 2 dashes of orange bitters
• 1 dash of celery bitters
• Garnish: A single, perfect raw oyster on the side and a lemon twist

Instructions:

1. Chill: Chill a coupe or Nick & Nora glass with ice and water.
2. Combine: Add the gin, dry vermouth, oyster liquor, and both bitters to a mixing glass filled with ice.
3. Stir: Stir for about 20-30 seconds until well-chilled.
4. Strain: Strain into your chilled coupe glass.
5. Garnish: Express the oils from a lemon twist over the drink by squeezing it over the surface and then rubbing it around the rim, then drop it in. Serve immediately with a perfect oyster on the side.

Why It Works: The oyster liquor provides a direct, salty, and savory kick that you can't get from any other ingredient. It adds a layer of umami that connects the cocktail's botanical and herbal notes directly to the sea, creating a uniquely cohesive and satisfying drink.

A Historical Curiosity: The Original Oyster Cocktail

In very old bartending manuals (like Jerry Thomas's 1887 guide), you can find recipes for an "Oyster Cocktail." These were often very simple, sometimes consisting of just gin, ketchup, and oyster liquor. While it might sound strange today, it was a popular, savory tonic of its time. It's a fun piece of history, but "The Salty Dog" above is a more palatable modern interpretation.

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Part 3: Presentation and Garnishes

How you serve the drink matters almost as much as the drink itself.

• The Sidecar Oyster: The most elegant presentation. Serve your cocktail (Martini, Salty Dog) in a chilled glass with a single, beautiful oyster served on the side in a bed of crushed ice or on a small plate with a lemon wedge.
• The Oyster Shell Garnish: For a truly dramatic effect, you can serve a shooter-style cocktail in a clean, empty oyster shell. This is best for chilled, straight shots like a chilled vodka or a very simple gin and oyster liquor mix.
• The Classic Twist: A simple lemon or lime twist is the perfect garnish for almost any oyster-related cocktail, as its citrus oils complement the sea flavors beautifully.

Whether you choose a perfect pairing or a cocktail with brine, exploring the world of oyster cocktails is a delicious journey into one of the most sophisticated intersections of food and drink. Enjoy

OTHER RECIPES

INGREDIENTS

• 2 dozen small oysters
• 1 tablespoon horseradish
• 1/2 teaspoon Tabasco sauce
• 1 tablespoon of vinegar
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon tomato catsup
• 1/2 teaspoon of salt

INSTRUCTIONS
Mix the sauce well and place on ice an hour before serving. 

Have oysters ice cold. Put 3 or 4 oysters in a punch glass, Enjoy !

Amaretto Sweet & Sour Recipe

Amaretto Sweet & Sour Recipe

Sweet and Tangy Amaretto Sour Cocktails to Prepare at Home

Who can resist cocktails that combine sweetness with a zesty kick? The amaretto sour stands out as the ideal cocktail for this flavor combination. This timeless drink has become popular due to its almond-flavored amaretto liqueur and tangy citrus undertones. Let us delve into some amaretto cocktails that are guaranteed to delight your taste buds!

The classic amaretto sour

The conventional amaretto sour is straightforward to prepare and delivers a flavorful experience. Create your own at home by mixing:

• 50ml of amaretto liqueur
• 25ml of fresh lemon juice
• 10ml of simple syrup
• Ice
• Lemon wedge and cherry for garnish

Fill a shaker with ice, then incorporate the amaretto, lemon juice, and simple syrup. Shake thoroughly to blend all the components until the mixture is well chilled.

Strain the cocktail into an old-fashioned glass filled with ice, then adorn it with a lemon wedge and cherry for a finishing touch. Quite simple to prepare, isn’t it?

Creamy amaretto sour

Are you seeking to introduce some richness to that zest? Consider incorporating an egg white into the mixture! Rest assured, this is completely safe to consume. In fact, the egg white contributes to a silky texture and a frothy top, enhancing the cocktail's luxurious feel.

Here’s what you will need for this recipe:

50ml of amaretto liqueur

25ml of fresh lemon juice

10ml of simple syrup

1 egg white

Ice

Lemon wedge and cherry for garnish

First, place the egg white into a shaker without ice and dry shake until it froths. Next, add your ice, amaretto, lemon juice, and simple syrup into the same shaker.

Shake everything vigorously until the drink is chilled. Strain the cocktail into a glass filled with ice and garnish as desired.

Modern variations of this cocktail

If you are in search of something unique, you can personalize the classic amaretto sour. Here are some enjoyable variations you might want to try:

Whiskey amaretto sour

Incorporate 15ml of bourbon whiskey into your classic amaretto sour recipe to enhance complexity and depth in the cocktail. The whiskey adds a robust flavor that.Balance the sweetness of amaretto.

Amaretto sour with orange juice

If the traditional amaretto sour lacks sufficient tang for your palate, consider substituting half of the lemon juice in the recipe with freshly squeezed orange juice. This modification introduces an additional layer of sweetness while preserving the tanginess of the classic recipe.

Amaretto sour punch

Are you planning a gathering soon? Think about enlarging the classic amaretto sour recipe and preparing it in a large punch bowl. Incorporate a splash of soda water along with slices of lemon and orange for a refreshing variation.

These contemporary interpretations of the amaretto sour can elevate your cocktail hour to new heights.

Tips for crafting the perfect amaretto sour

To guarantee that your amaretto sour is exceptional every time, adhere to these recommendations!

First, always opt for freshly squeezed lemon juice. Pre-packaged lemon juice simply cannot provide the same vibrant flavor and often contains added sugars.

Next, modify the quantity of simple syrup according to your taste preferences. You may even choose to omit this ingredient entirely if you desire a pronounced sour flavor!

Lastly, remember to include a garnish! While it may appear insignificant, having an aesthetically pleasing drink can significantly enhance the overall drinking experience.

From the classic amaretto sour to the creamy variations, as well as the numerous adaptations you can try, this popular drink is sure to entice you to return for more. Now that you have a few recipes at your disposal, it is time to begin mixing and savoring the delightful flavors of this cocktail. Cheers!..

OTHER RECIPES

... a great cocktail recipe....try this one !

INGREDIENTS:

* Amaretto Almond Liqueur
* Sweet And Sour Mix
* Midori® Melon Liqueur
* Pineapple Juice
* Ice

METHOD

* Fill the blender with 3/4 ice
* Add sweet & sour mix to the top of the ice
* Add about 1" of pineapple juice, 1/2" of melon liqeur, and 1/2 to 1/4" of amaretto
* Then blend the mix until it is of margaritta consistency or thinner
* This is made in a blender, hence the measurements are according to a blender
The cocktail recipe of Amaretto is ready to serve....enjoy !

VIDEO:

CREOLE SHRIMP COCKTAIL SAUCE

CREOLE SHRIMP COCKTAIL SAUCE RECIPE

This Cajun shrimp cocktail is as delightful as the classic version, featuring a zesty twist. Succulent and tender shrimp are seasoned with Cajun spices and roasted, then immersed in a tangy homemade Cajun cocktail sauce.

These make for an ideal appetizer for a dinner gathering, or you can incorporate them into a salad or wrap. This recipe is quick and straightforward, taking less than 20 minutes to prepare!

A platter of cocktail shrimp accompanied by Cajun cocktail sauce and lemons.

You may have savored cocktail shrimp at your preferred seafood restaurant (hello, seafood tower), but did you realize that preparing your own is quite simple? I am already a fan of cocktail shrimp, but the added kick from the Cajun flavors is something I truly appreciate. Additionally, I enjoy the tanginess of the cocktail sauce. This recipe elevates cocktail shrimp with the inclusion of Cajun spices.

Ingredients

Ingredients required to prepare Cajun cocktail shrimp on a countertop.

Shrimp – For four appetizer-sized servings, you will require 1 pound of peeled and deveined shrimp. This equates to approximately 1 ½ pounds of shrimp with the tails and shells intact. Many stores offer frozen shrimp that are already peeled and deveined for convenience. Provided you select a high-quality product, using frozen shrimp is perfectly acceptable. Need assistance with shrimp preparation? My guide will take you through the process step by step.

PRO TIP: Shrimp sized 21-25 or larger are excellent for cocktail shrimp. This indicates there are 25 or fewer shrimp per pound. The smaller the number, the larger the shrimp.

Lemon – The sweet and sour flavor of lemons complements this seafood dish perfectly. You will utilize both lemon zest and lemon juice, so ensure you have a sufficient supply. Purchase a few extra lemons to serve alongside the cocktail shrimp as wedges.

Cajun seasoning – Cajun shrimp would not be complete without Cajun seasoning! You can either purchase a pre-made blend or create your own.

Horseradish – Horseradish imparts that signature tang to the cocktail sauce. You may reduce the amount if you prefer a milder flavor.

Hot sauce – For my dishes inspired by southern Louisiana cuisine, I favor a vinegar-based hot sauce, such as  or .

PRO TIP: 

If cocktail sauce is not to your liking, consider using  or  as an alternative!

Refer to the recipe card below for a complete list of ingredients and their measurements.

How to make

This seafood appetizer recipe is straightforward and easy to prepare, yet it is bursting with flavor.

First, preheat the oven to 425°F and position the rack in the center. Line a  with parchment paper or aluminum foil.

To prepare the homemade cocktail sauce, mix all the sauce ingredients in a small bowl until well combined. Chill in the refrigerator until you are ready to serve.

PRO TIP: 

Prepare the cocktail sauce approximately 1 hour before serving to allow it to chill, as it tastes better when cold.

Next, prepare your shrimp. You can either peel the shrimp yourself or purchase shrimp that has already been peeled and deveined.

Typically, I do not leave the tails on shrimp for other recipes, such as pasta dishes; however, for shrimp cocktail, it is advisable to keep the tails on, as they serve as a convenient handle for dipping and eating.

How to peel and devein the shrimp

Remove the shell up to the last segment that includes the tail, leaving that part intact.

Using a sharp paring knife, make a shallow incision along the back of the shrimp up to the tail shell, revealing the dark vein (also known as the intestinal tract).

Extract the vein and discard it.

You should now have a peeled and deveined shrimp with the tail still attached.

Dry the shrimp with paper towels and coat them in olive oil, followed by cajun seasoning and lemon zest.

Roast the shrimp for 5 to 10 minutes, or until they turn an opaque pink and are fully cooked. When cooked, shrimp will curl up.

You may serve the shrimp either hot or cold. If you prefer to serve them cold, place the shrimp in a plastic bag and submerge it in a bowl filled with ice-cold water, then refrigerate for a minimum of 30 minutes. (While traditional cocktail shrimp are delightful when served chilled, I personally favor them hot.)

Present the shrimp on a serving platter garnished with fresh parsley and lemon wedges, allowing your guests to add a squeeze of fresh lemon juice.

Serving suggestions

These spicy shrimp make an excellent appetizer for a seafood dinner.

Storage & Reheating

How to store leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 2 to 3 days. Shrimp are best enjoyed on the day they are prepared.

How to freeze: I do not recommend freezing this recipe.

How to reheat: These cocktail shrimp are ideally served hot and fresh, or chilled. I advise against reheating them after they have cooled, as this can result in a rubbery texture.

Frequently Asked Questions

Is it necessary to remove the vein from shrimp?

The "vein" in shrimp refers to the intestinal tract, which may contain a gritty substance. While it is not strictly necessary to remove it, doing so makes the shrimp more appealing!

What size shrimp should be used for cocktail shrimp?

For shrimp cocktail, it is advisable to use relatively large shrimp. I prefer sizes that are at least 21-25 or larger, indicating there are no more than 25 shrimp per pound. The smaller the number, the larger the shrimp.

How much cocktail shrimp should be served per person?

For an appetizer portion of shrimp cocktail, allocate approximately 4 ounces (¼ pound) of shrimp per person. This means that 1 pound of shrimp (peeled and deveined) can serve 4 individuals. For a dinner portion, I recommend 8 ounces (½ pound) per person.

Is it possible to prepare this in advance?

If you intend to serve the cocktail shrimp cold, you may prepare them the night before and store them in the refrigerator. Conversely, if you wish to serve them warm, it is advisable to prepare them just prior to serving to ensure they are hot and fresh.

Cajun Shrimp Cocktail

This dish features cocktail shrimp with a Cajun flair. These succulent and tender shrimp are seasoned with Cajun spices and roasted, then immersed in a zesty homemade Cajun cocktail sauce. They make an ideal appetizer for a dinner gathering, or can be added to a salad or wrap. This recipe is quick and straightforward, taking less than 20 minutes to complete!

Notes

It is recommended to use relatively large shrimp for shrimp cocktail. I prefer sizes that are at least 21-25 or larger, indicating there are no more than 25 shrimp per pound. The smaller the number, the larger the shrimp.

How to store leftovers: Keep any leftovers in an airtight container in the refrigerator for a duration of 2-3 days. Shrimp are best enjoyed on the day they are prepared.

How to freeze: Freezing this recipe is not recommended.

How to reheat: These cocktail shrimp are ideally served hot and fresh, or chilled. I do not suggest reheating them after they have cooled, as the shrimp may turn rubbery.

Equipment

• Baking sheet/
• Parchment paper or aluminum foil
• Measuring cup or small bowl

OTHER RECIPES

INGREDIENTS

• juice of half a lemon
• 1 c. tomato juice
• 2 T. Worcestershire sauce
• 1 T. pepper sauce
• 1/2 c. celery, finely chopped
• 2 T. horseradish, grated

INSTRUCTIONS
Combine all ingredients and serve over shrimp in cocktail glasses. 

Serve with crisp crackers and lettuce salad if desired...and the cocktail recipe is ready to serve....enjoy the cocktal !

VIDEO: