I remember as a kid while shopping with my mom, you could get the mini shrimp cocktails in a glass with a metal lid already made at the seafood department at Mayfair grocery market and many other stores, I used to love them or maybe I was just mesmerized by the shapely little glass it was served in…see, my eye for entertaining started at a very early age. Well, many years, many parties and many variations on the theme, my recipe is definitely a step up from the bottled version on sale at “Mayfair” market…ha, ha…
I always looked up to my mom in inspiration when we were in the kitchen together and I was always in awe of her entertaining abilities, she was and still is today, very creative…You inspire me mom, love you!
Helping my mom, or at least I thought I was helping her, I think I was 3 or 4 in this photo, I looked up to her like she was the queen!
This shrimp cocktail is delicious and perfect as a light first course or really fun as a cocktail party or small bites option at a festive soiree! It has “chopped salad” ingredients which gives this shrimp cocktail a salad like crunch that is the very opposite of boring.
Ingredients
1 cup mayonnaise
½ teaspoon Old Bay seasoning
¼ teaspoon black pepper
1/3 cup cocktail sauce
1 tablespoon lemon juice
¼ teaspoon cayenne pepper
3 tablespoons brandy
2 teaspoons Dijon mustard
3 tablespoons pickle relish
1 lb. shelled, deveined cooked bay shrimp
½ cup diced celery
4 green onions, chopped
3 Belgium endive, chopped
1 red bell pepper, diced
¾ cup diced hearts of palm
2 tablespoon capers (rinsed and drained)
4 hard-boiled eggs, chopped
Garnish, if desired
4 inch bamboo picks
Cherry tomatoes
Black olives
Mini pickles
Directions
- In a large mixing bowl whisk together the mayo through the relish until well combined
- Toss in the remaining ingredients except the hard boiled eggs, cover and refrigerate for two hours
- Divide among 8 small glasses, like a juice glass, top with chopped boiled eggs
- If desired add a pick with cherry tomato, black olive and a mini pickle on it and stick into glass and serve
- Makes 8 servings
Leave a Reply