Shrimp with White Cocktail Sauce
The classic red sauce served with shrimp cocktail is replaced here with a happy mixture of mayo, sour cream, horseradish and tarragon. Super easy to make, this white sauce can be prepared up to five days in advance, which leaves you plenty of time to take care of other things for your Christmas Eve feast. […]
Ingredients
- 3 packages (3/4 lb/340 g each) large shrimp (16/20), shelled with tails intact, thawed (see note)
- 1/2 cup (125 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp tarragon leaves, finely chopped
- 1 1/2 tsp (7.5 ml) prepared horseradish
- 1 small shallot, finely chopped
- 1 lemon, zest finely grated
- Tabasco-style sauce, to taste
- Ice cubes or crushed ice, for serving
- Lemon wedges, for serving (optional)
Instructions
- Place the shrimp in a large pot. Add enough cold water to just cover the shrimp. Season with salt. Bring to a boil. Drain and immediately rinse under cold running water to stop cooking. Drain and pat dry on paper towels. Refrigerate. The shrimp will keep for 3 days in an airtight container in the refrigerator.
- In a bowl, combine the sour cream, mayonnaise, tarragon, horseradish, shallot, lemon zest and Tabasco. Season with salt and pepper. The sauce will keep for 3 days in an airtight container in the refrigerator.
- Place the ice on a large serving dish or tray. Top with the shrimp and lemon wedges (see note). Serve with the white cocktail sauce.
The classic red sauce served with shrimp cocktail is replaced here with a happy mixture of mayo, sour cream, horseradish and tarragon. Super easy to make, this white sauce can be prepared up to five days in advance, which leaves you plenty of time to take care of other things for your Christmas Eve feast. As for the shrimp, they’ll remain nicely tender once poached in water, a proven method to ensure perfect cooking. This makes us wonder why we never thought of this combo before!