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Paula's Shrimp Cocktail

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"Traditionally, cocktail sauce is just ketchup mixed with horseradish and a squeeze of lemon. But I like to serve this gussied-up version, which, with the addition of mayonnaise, grated onion, and mustard, is almost a combination of cocktail sauce and tartar sauce. I find it goes just beautifully with chilled jumbo shrimp or any of the fruits of the sea."

List of Ingredients

â—¦ ¾ cup mayonnaise
â—¦ 2 tablespoons horseradish
â—¦ 1 teaspoon grated yellow onion
â—¦ 2 teaspoons Dijon mustard
â—¦ Juice of 1 lemon
â—¦ 2 pounds jumbo shrimp, cooked and peeled


Recipe

In a bowl, combine the mayonnaise, horseradish, onion, mustard, and lemon juice and mix well. Refrigerate the shrimp and cocktail sauce separately. Serve chilled.

Serves 6 to 8



• Keep It Cool:
It is very important that the shrimp cocktail stays cold while it's out on the buffet table. I like to serve this in small amounts, arranging the shrimp in a pretty little bowl that's nestled inside a pretty big bowl filled with ice.