How to Serve Shrimp Cocktail and Shrimp Cocktail Sauce Recipe

The flavors of the peppery arugula tossed with lemon and olive oil are a wonderful partner for sweet shrimp.

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 38kcal

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 ¼ cup of olive and juice of ½ 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.

This will serve 4 - 6 people as a light appetizer. Or a hearty dinner for two on the back deck.

Since I've published this recipe, Snap-e-Tom juice has become almost impossible to find. Replace it with tomato juice with a splash of fish sauce.