Shrimp Cocktail is perhaps one of the most popular appetizer recipes ever. This post will provide you with a perfect shrimp cocktail sauce recipe, along with how to serve shrimp cocktail. A fun and easy presentation idea.
Nothing like a big ol’ platter of shrimp cocktail on the back deck on a Summer evening. And if you’re wondering how to serve shrimp cocktail to a group, check out my favorite serving presentation.
- Simply dig out your favorite large serving platter. Oval, square, round, any large platter will work.
- In a large bowl, place a fist full of arugula.
- Drizzle the arugula with 1/4 cup of olive and juice of 1/2 lemon.
- Add salt and plenty of fresh ground black pepper.
- Using tongs toss the arugula to blend the oil, lemon juice and salt and pepper.
- Arrange the peppery arugula on your serving plate. Top with cooked shrimp and additional lemon wedges for garnish and for squeezing.
- Place the bowl of shrimp cocktail sauce to the side and serve.
The crisp arugula seems perfect on the palate as a chaser for that bite of shrimp that’s been dipped in the flavor explosion of a great cocktail sauce.
I must say, I’m partial to my shrimp cocktail sauce recipe. For us, it’s the perfect combination. Sweet with catsup, tangy with a bite of horseradish and a little Snap-E-Tom Juice thrown in goes well with the horseradish. Every time I serve this, I’m asked for the recipe.
- Cooked Shrimp
- Snap-e-tom Juice, Tomato Juice, or Spicy V-8
- Prepared Horseradish
- Worcestershire Sauce
How To Make Shrimp Cocktail Sauce – It’s Easy.
- Step 1: Simply combine all ingredients into to small bowl.
- Step 2: Use a whisk to combine well. Refrigerate until ready to serve.
Shrimp Cocktail Recipe and Presentation
I hope you give this arugula salad shrimp cocktail presentation idea a try. It’s a great way to serve shrimp cocktail, adding some bulk to the appetizer. The flavors of the peppery arugula tossed with lemon and olive oil are a wonderful partner for sweet shrimp.
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How to Serve Shrimp Cocktail and Shrimp Cocktail Sauce Recipe
- 1 1/2 pound Shrimp cooked, peeled, deveined, tails left on
- For The Arugula Salad
- 1 bunch Arugula 1 fist full
- 1/4 cup olive oil good quality
- 1/2 lemon for juice
- Salt and Fresh Ground Pepper to taste
- For the Cocktail Sauce
- 1/2 Cup Catsup
- 2 heaping teaspoons horseradish — prepared or more to taste.
- 1 Tablespoon Lemon juice
- 1/2 teaspoon lemon peel grated
- 1/4 Cup Snap-E-Tom Juice or Spicy V-8 or Clamato Juice
- 1/4 teaspoon Worcestershire sauce
- For the shrimp: In a pot of water, add several stalks of fresh parsley. Cut a lemon in half, squeeze the juice into the water and then add the lemons. Toss in one bay leaf and a small stalk of celery with leaves. Salt the water and bring to a boil. Simmer for about 5 minutes.
- Turn up heat until boiling, add shrimp and boil until pink. That's 1 – 3 minutes depending on size of shrimp. With a slotted spoon, remove shrimp to a plate and pat dry. Cover and chill in the refrigerator for a couple of hours. Peel and devein.
- For The Cocktail Sauce: Simply combine all ingredients into to small bowl and stir well to combine. Cover and refrigerate until ready to serve.
- For The Arugula Salad Serving Base: In a large bowl, place 2 fist full of arugula. Drizzle the arugula with 1/4 cup of olive and juice of 1/2 lemon.Add salt and plenty of fresh ground black pepper.Using tongs toss the arugula to blend the oil, lemon juice and salt and pepper.
- Arrange arugula salad on your favorite large serving platter.
- Arrange cooked shrimp on the platter along with several wedges of lemon for garnish and squeezing.
- Place bowl of shrimp cocktail sauce amongst the salad and shrimp.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.