Shrimp Cocktail Bar (Adapted from Ree Drummond)

Buy however much shrimp you need for your party. I’ve purchased 6 pounds of peeled and deveined Mayport, FL shrimp, and I’ll cook it in Shrimp Boil the day before the event, so they’ll be well chilled and ready to go!


1 cup mayonnaise

1/4 cup sour cream

1 TBSP hot sauce, or more to taste (I use Tabasco)

2 TBSP fresh parsley 

1 TBSP capers, drained 

1/4 tsp chili powder 

1 clove garlic

Juice of 1 lemon (2-3 TBSP)

1/2 tsp chives

Salt and freshly ground black pepper

For the remoulade:

Mix together the mayonnaise, hot sauce, parsley, capers, chile powder, garlic, lemon juice and green onions in a food processor.

Chill thoroughly before serving.
Cocktail Sauce:

1 cup ketchup

2 TBSP prepared horseradish 

1/2 tsp Tabasco (or your favorite hot sauce)

1 tsp lemon juice

3 dashes Worcestershire sauce 

Salt and freshly ground black pepper

Whisk together the ketchup, horseradish, Worcestershire, lemon juice, hot sauce and some salt and pepper together in a bowl.

Adjust seasonings to taste. Chill before serving. All packed up and ready to transport!

Avocado Crema:

1/4 cup Greek yogurt

2 TBSP chopped fresh cilantro, or more to taste 

2 to 3 ripe avocados

Juice of 1 lime, or more to taste

1/2 tsp hot sauce (I use Tabasco) 


3/4 cup milk

6-8 lbs peeled, deveined and cooked (in Shrimp Boil see above), tail-on large shrimp, chilled

Lemon wedges, for garnish

For the avocado cream: 
Put the yogurt, cilantro, avocados, lime juice, tabasco, milk and some salt in a food processor and mix until completely smooth.

FOR THE SHRIMP BAR: Arrange the shrimp on a large platter over ice, and serve with separate bowls of the avocado crema, remoulade and classic cocktail sauce and lemon wedges to garnish.

***I found this very cool (pun intended) serving dish for the shrimp that keeps them cool for the tailgate here: