An impressive party appetizer
My mom has been making this forever and I finally made my own version of it for my Cinderella Ball. It’s such a great party recipe because it ups the flavor profile of shrimp but it’s still as easy as whisking. If you can whisk, you can make this recipe!
You could poach, peel, and devein your own shrimp I suppose but frankly, when I’m cooking 20+ dishes for 60 people, I cannot be bothered to boil any extra water that I don’t have to. So we are starting here with cooked shrimp and simply tossing it in a marinade. Tom Thumb was my grocery partner for this recipe and I used their Waterfront Bistro Extra Large Cooked Shrimp to save time. Everyone noted how plump and juicy the shrimp was! You definitely want shell off, tail on shrimp for this and I don’t know about you, but I cannot be bothered to peel shrimp for 50 people before a huge party.
It takes just five minutes to measure everything out, whisk it together, and toss it in a bag the day before your party. On party day, all you have to do is pour the shrimp in a bowl, set the bowl over a bowl of ice, and maybe garnish with basil if you have the time.
Thank you to my grocery partner Tom Thumb for supporting The Rose Table!
4 lbs poached shrimp
1 cup vegetable oil
2/3 cup celery, finely chopped
1/2 cup chili sauce
3 Tbsp freshly squeezed lemon juice
2 Tbsp chives, finely chopped
1 Tbsp Dijon mustard
1/2 tsp paprika
1/2 tsp salt
Basil for garnish
- Whisk together vegetable oil and remaining ingredients. Pour over cooked shrimp, gently stirring to coat. Cover and chill overnight.