I could not believe how absolutely beautiful these turned out. There isn’t a lot to this recipe either, which makes my job a heck of a lot easier.
This shrimp cocktail is served cold. Sautéing the shrimp before chilling it adds so much flavor to these tail flipping fellows, your guests will keep coming back for more.
I almost guarantee this cocktail sauce is unlike anything you have had with any shrimp cocktail in the past. Well, it was new for me at least! Mustard, fresh basil and a touch of sweetness completely turned threw my tastebuds for a loop… in a very good way! The turmeric adds such a gorgeous hue to the sauce too.
I served this as an appetizer for the holidays, but the shrimp alone could be great as an entrée as well.
1 pound jump shrimp, peeled and deveined, tail left on
1 tablespoon herbes de Provence
salt and freshly ground pepper
3/4 cup plain yogurt
1 tablespoon mayonnaise
1 tablespoon whole-grain mustard
3/4 tablespoon maple syrup
1/2 teaspoon turmeric
2 tablespoons freshly chopped basil
In a large skillet, heat the oil over medium-high heat. In the mean time, mix the shrimp, herbes de Provence and salt and pepper in a large ziplock bag until evenly coated. Add the shrimp to the skillet (there should be a nice sizzle happening right about now). Cook the shrimp on one side until the transparency is gone and the shrimp are pink and browning a bit from the seer of the pan. This should only take about 2 minutes per side. Cool in the fridge until you are ready to serve.
In a small bowl, mix together the yogurt, mayo, mustard, syrup, turmeric, and basil until smooth. Place the sauce in your dipping bowl as needed.
Plate the shrimp and sauce on a serving platter and serve.