Shrimp Remoulade Shooters
Ingredients
- 1 pound medium shrimp peeled and deveined, tails removed
- 1 tablespoon Cajun seasoning for the poaching water
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon ketchup
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce
- 1 garlic clove minced
- 1/2 cup finely diced avocado
- 1/2 cup finely diced tomato
- 2 tablespoons finely diced celery
- Salt and black pepper to taste
- 12 small clear shot glasses or shooter cups
Instructions
- Bring a pot of water to a boil, add the Cajun seasoning, then add the shrimp and cook 2 to 3 minutes, until pink and curled.
- Drain and plunge the shrimp into ice water for 2 minutes, then drain again and pat dry.
- Chop the cooled shrimp small, setting aside 12 whole shrimp for the rims.
- Whisk together the mayonnaise, Creole mustard, ketchup, horseradish, lemon juice, hot sauce and garlic.
- Fold the chopped shrimp and diced celery into the sauce, then season with salt and pepper.
- Spoon a layer of diced tomato into each glass, followed by a layer of diced avocado.
- Top each glass with a mound of the shrimp remoulade.
- Chill at least 30 minutes, until cold throughout.
- Just before serving, hook one whole shrimp over the rim of each glass.
Good to Know
Prep every layer up to four hours ahead and hold the glasses in the fridge, garnish shrimp on top only at the last minute.