Shrimp Cocktail Louis harkens back to an era when shrimp cocktail was the ultimate in elegance! This modern twist which includes Sriracha hot sauce is the perfect party food! It’s also Progressive Eats time, our monthly progressive dinner where instead of hopping from house to house, my food blogging friends and I invite you to hop from blog to blog for some great recipes! Our theme this month is Elegant Summer Evening Soiree! #progressiveeats
Serve this Shrimp Cocktail Louis at your next get-together and you’re ensured a real crowdpleaser!
If you’re anywhere near my age, you’ll remember going out to restaurants and supper clubs with your parents and the most elegant of elegant appetizers you could order was shrimp cocktail.
Shrimp Cocktail Louis was invented around 1915 at the St. Francis Hotel in San Francisco. Sometime prior to that, the shrimp cocktail we all know with the tomato horseradish sauce was invented.
In my humble opinion, a really good shrimp cocktail never goes out of style and this Shrimp Cocktail Louis, inspired by one from Ina Garten …. IS A REALLY GOOD SHRIMP COCKTAIL.
How to make Shrimp Cocktail Louis:
- Start with large wild-caught shrimp, approximately 16-20 count per pound. Seriously folks–always use wild-caught shrimp. There is a major textural difference between wild and farmed shrimp. If you do your research on farmed shrimp, you’re not going to like what you read.
- Peel and devein the shrimp. The easiest way I have found is to cut through the top of the shell, starting at the wide end with kitchen shears. Cut all the shrimp (so you don’t have to keep setting your scissors down), then peel and remove the vein (intestine) under a trickle of cold water.
- Roast the shrimp. Roasting shrimp is my new favorite way to cook shrimp. Roasting shrimp makes them tender and flavorful and it’s a super easy method: Simply roast 16-20 count shrimp at 400 degrees for 10 minutes.
- It turns out beautifully!
- Then, mix up the Louis sauce: Mayonnaise, chile sauce, lemon juice and zest, horseradish, Sriracha, Worcestershire, scallions, capers… and wow!
- Serve with lemon wedges and your guests will devour!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about an elegant summer evening celebration, and our host is Barb who blogs at Creative Culinary. This event is celebrating five years of bringing together great cooks, concepts and especially great food through the collaboration of Progressive Eats.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the deliciousness we’ve put together for our celebration inspired dishes!
Elegant Summer Evening Soiree!
- Roasted Tomato Crostini with Herbed Ricotta – The Heritage Cook
- Shrimp Cocktail Louis – From A Chef’s Kitchen (You’re here!)
- Cheesy Pull-Apart Pesto Bread – Shockingly Delicious
- Steamed Clams with White Wine, Pancetta and Basil – Sarah’s Cucina
- Caprese Salad with Balsamic Reduction – Spice Roots
- Tomato and Fennel Salad – Karen’s Kitchen Stories
- Chocolate and Cherry Cake with Mascarpone Frosting – Creative Culinary
- Lavender Lemon Panna Cotta – The Redhead Baker
- Chocolate Layer Cake with Ganache – That Skinny Chick Can Bake
Helpful tools and equipment to make Shrimp Cocktail Louis: (Affiliate Links):
- 2 pounds large (16-20 count) wild-caught shrimp, peeled and deveined with the tail on
- Olive oil
- Salt and freshly ground black pepper
- 1 1/4 cups mayonnaise
- 1/2 cup chili sauce
- 1 large lemon, zested and juiced
- 1 1/2 tablespoons prepared horseradish
- 2 teaspoons Sriracha
- 1 teaspoon Worcestershire
- 2 scallions, white and light green part only, minced
- 2 tablespoons capers, drained
- Lemon wedges, for serving
- Preheat oven to 400 degrees.
- Pat the shrimp dry with paper towels then place on a baking sheet.
- Drizzle with 1-2 tablespoons olive oil and season with salt and black pepper. Toss and spread the shrimp out so they are in one layer.
- Roast for 10 minutes or until firm and just cooked through. Let cool.
- Meanwhile, combine mayonnaise and next 7 ingredients in a small bowl. Season to taste with salt and black pepper.
- When shrimp has cooled, arrange on a platter.
- Place Louis Sauce in the center, garnish with fresh lemon wedges and serve.
Sauce can be made up to 2 days ahead.
Serving Size3-4 shrimp
Amount Per Serving Calories 326 Total Fat 24g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 19g Cholesterol 203mg Sodium 1330mg Carbohydrates 6g Net Carbohydrates 0g Fiber 1g Sugar 3g Sugar Alcohols 0g Protein 21g