Place crushed ice in a large rimmed baking pan. Place cocktail and remoulade sauces in separate small serving bowls.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Create a Louisiana-style shrimp boil board with plump Argentina red shrimp, baby potatoes, smoked potatoes and two dipping sauces. This is a fun and festive way to spice up your next shrimp cocktail board.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Fish Market seafood cocktail sauce | ||
| Remoulade sauce | ||
| Tail-on, peeled & deveined raw wild Argentina red shrimp (16 to 25 ct.), cooked | ||
| Basket & Bushel petite red potatoes, boiled and halved | ||
| Cajun style fully cooked andouille smoked sausage, sliced and cooked | ||
| Raw wild Argentina red shrimp (14 to 15 ct.), cooked; peeled, leaving tails on | ||
| Basket & Bushel mini sweet peppers, halved and seeded | ||
| Snack-size cracked black pepper bruschetta toasts | ||
| Celery sticks | ||
| Old Bay seasoning, for garnish | ||
| Chopped fresh chives, for garnish | ||
| Italian parsley, for garnish | ||
| Lemon wedges, for serving |
Things To Grab
- Large rimmed baking pan
- 2 small serving bowls
Directions
Place cooked shrimp (16 to 25 ct.) on ice in a corner of the baking pan. Then arrange sauces and remaining ingredients in a clockwise fashion in the pan.
Garnish shrimp and remoulade sauce with Old Bay seasoning, potatoes with chives and platter with parsley, if desired. Serve with lemon wedges.