New Orleans Shrimp Cocktail with Creamy Cajun Sauce


2 pounds large raw head-on shrimp or 2 pounds precooked, 16 to 20 count

For raw shrimp cooking, prepare flavorful cooking liquid as follows. If using precooked shrimp, skip this step.

1 1/2 quarts water
1 onion, peeled and cut in half
1 stalk celery
1 lemon, cut in half
1 Tablespoon Kosher salt
1 Tablespoon Worcestershire sauce
1/4 teaspoon paprika
1/4 teaspoon Tabasco or hot sauce
½ cup S&F Smothered Cajun Sauce


Remove shrimp heads and shells, leaving tails intact; devein. Bring water and seasonings to a boil; reduce heat and simmer for 15 minutes to mingle the flavors. Return water to a boil. Add shrimp and return to a boil for 2 minutes. Turn off heat and drain shrimp, let shrimp rest in colander until cool; refrigerate until ready to use.

Pro Tip – Do not rinse shrimp with water to cool down as this will remove flavor.

To assemble, line a glass stemware with romaine lettuce. Place 6 to 8 shrimp around the rim of the glass with the tails to the outside. Add Remoulade Sauce to bed of lettuce. Alternatively, arrange shrimp on bed of lettuce and spoon Smothered Cajun Sauce over shrimp.