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.