This easy to make, perfect beer poached shrimp cocktail is a flawless way to start every party! Served with creamy remoulade sauce and packed with flavor, this delicious duo is guaranteed to be a hit!
*Updated*
This post was originally published in September 2015. I re-edited photos, tweaked the recipe slightly and updated the post below to include more information about this Easy Perfect Beer Poached Shrimp Cocktail with Remoulade recipe. Plus, I added a recipe video to show you how easy this homemade shrimp cocktail is to make!
Hi you guys!
OUR LATEST VIDEOSToday we are skipping formalities today, because I have big news! Wait, let me correct myself. I have bigger than big news.
But, before I get to that, I have someone I would like to thank. I know… hold your horses, we will get to the news, I promise!
This, yet to be disclosed, ginormous news would not be possible without my friend, Traci over at Vanilla and Bean. Not only do I highly respect her and love her blog, she helped make something essential in my life possible.
So, what is it you ask??
She helped name our house!!
Drum roll please…
Name: SuBourbon Country Cottage
Love it? We do!
And, such a splendid occasion calls for some delicious eats, right? Today’s dish totally fits the bill…
Perfect Beer Poached Shrimp Cocktail with Remoulade Sauce
To be honest, I was never going to post this cocktail and remoulade, even though I make it all the time.
Why? Because I thought it was a bit too simple.
But, after I made this for my Mom and Mod (My.Other.Dad) on their recent visit, they insisted I post it, and said it is far better than any shrimp cocktail offered at high end steakhouses. They also kept asking how I got the shrimp to be SO flavorful. So, Mom and Mod, this post is dedicated to you! (xoxo)
I will never say anything is “the best” because I have not tried EVERYTHING out there, but you guys, these cocktail shrimp really are perfect. They are plump, succulent, and unbelievably flavor. And, they have a marvelous melt in your mouth, tender, buttery quality to them that makes them just divine!
Most people serve their shrimp cocktail with cocktail sauce, crazy I know. And, while I do love cocktail sauce, I actually prefer Remoulade sauce. It’s creamy, rich, tangy, tart, a bit salty, a touch herbaceous, and slightly mustardy with undertones of spicy Cajun flavors. I adore this creamy dip and have been caught licking the bowl clean (and occasionally bathing in it).
YOLO, friends!
So what sets these lil’ shrimp beauties apart from the rest…
How to make the best shrimp cocktail?
- Toss the peeled and deveined shrimp in baking soda and salt. This keeps the shrimp super plump and prevents them from losing all their moisture when cooked.
- Prepare your own poaching liquid. Combining the shrimp shells, roughly chopped veggies and beer yields a tasty broth, which adds lots of flavor to the shrimp.
- Poach the shrimp. Instead of roasting or boiling them, poaching the shrimp keeps them succulent and juicy.
- But, the most essential tip – place the poached shrimp into Ziploc bags BEFORE shocking them to stop the cooking. Since we took care to add so much texture and flavor to the shrimp, prior to and during cooking, why rinse it off?! No, No, No, NO! Placing them in the Ziploc bag keeps all that deliciousness IN the shrimp. This is crucial.
How to serve shrimp cocktail?
There are numerous ways you can serve shrimp cocktail, and none of them are wrong! I suggest you serve your poached prawns and dipping sauce in whatever manner suits you and “atmosphere” of your party. Below are a few suggestions for how to serve shrimp cocktail.
- Mini martini glasses or shot glasses. Loop the shrimp over the edge of the glass and fill the inside with remoulade or cocktail sauce.
- A glass bowl or trifle dish. Fill the bowl the bowl halfway full with ice and place a small bowl of desired sauce on top of the ice. Top the bowl with more ice, filling the ice around the small bowl of sauce, and then add the shrimp on top of the ice.
- Cold platter. Place a platter in the freezer to chill. When ready to serve, add the shrimp on top of the platter along with a bowl of desired sauce.
Don’t forget to add a few lemon wedges for guests to squeeze over their shrimp cocktail if desired! Also, you can add a few sprigs of fresh parsley for a bit of color and aesthetics if desired! 
How much shrimp cocktail per person?
General rule for entertaining, when in doubt, it doesn’t hurt to be generous.
With that said, the exact number of shrimp cocktail you serve per person will depend on the size of the shrimp, how generous you want to be, and how many other appetizers you are serving.
As a general guideline, estimate two to three (medium to large) shrimp per person as an appetizer, if there are other nibbles available on the menu. However, if you are serving Perfect Beer Poached Shrimp Cocktail as the only appetizer, I would scale up the count significantly.
How long will shrimp cocktail keep in the refrigerator?
Cooked, or poached shrimp cocktail should be stored in an airtight container, or zip-closure bag, in the refrigerator. Properly stored shrimp cocktail will keep for 3-4 days in the refrigerator.
This Perfect Beer Poached Shrimp Cocktail with Remoulade is not only easy-peasy to make, it is also crazy delicious and perfect for any occasion!
So, go grab your favorite brew and a pound or two of jumbo crustaceans. Do a little poach, dip and have yourself a shrimp cocktail smorgasbord your tummy will remember.
Until next time, Cheers and happy Shrimpin’!
XOXO
Cheyanne
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How to make homemade Perfect Beer Poached Shrimp Cocktail with Remoulade recipe👇
Succulent beer poached shrimp served with creamy remoulade sauce.
- 1 ½- 2 Pounds Large Shrimp *
- 2 TBS + 1 tsp Kosher Salt , divided
- ½ tsp Baking Soda
- 6 Cups Water
- 2 ½ Cups Beer *
- 2 large Stalks Celery – roughly chopped
- 1 medium Yellow Onion – roughly chopped
- 3 large Cloves Garlic – smashed and peeled
- 2'' knob Fresh Ginger – peeled and thinly sliced
- 2 large sprigs fresh Flat Leaf Parsley
- 1 1/2 TBS Lemon Juice (juice of 1 lemon)
- ½ Cup Mayonnaise
- 1 ½ TBS Creole Mustard
- 2 Cloves Garlic – minced
- ¼ tsp Lemon Juice
- ½ tsp Worcestershire Sauce
- 8 dashes Tabasco *more or less depending on taste
- 1 TBS fresh Flat Leaf Parsley Leaves – finely chopped
- 1/8 tsp Kosher Salt
- Pinch Black Pepper
- Prepare Shrimp: Remove shells from shrimp, leaving tails intact and devein. Set shells aside (do not discard!)
- Place shrimp in a large mixing bowl and add 1 teaspoon of the salt along with all of the baking soda. Toss to evenly coat. Place in the refrigerator for 30 minutes- 1 hour.
Fill a large bowl with ice water and set out two large zip-closure bags. Set aside.
- Meanwhile, Make the Beer Poaching Liquid: In a medium pot combine – water, beer, celery, onion, garlic, ginger, parsley, lemon juice, remaining 2 tablespoons of salt and reserved shrimp shells. Bring contents to a simmer over high heat. Immediately reduce heat to simmer and cook for 20-25 minutes. Strain and discard solids. Immediately return broth back to pot and adjust heat to medium.
- Add the shrimp (do NOT rinse them prior), and poach until shrimp are just cooked through, stirring occasionally. Depending on size of shrimp, this will take 1-4 minutes.
- Use a slotted spoon to transfer shrimp to Ziploc bags, dividing them in between the two as to not overcrowd bags. Immediately seal bags, removing as much air as possible, and submerge bags in the ice water. Transfer bowl to the refrigerator and allow to chill for at least 30 minutes.
- Meanwhile, Prepare the Remoulade: Place all ingredients in a medium sized mixing bowl. Stir to combine. Set aside in refrigerator to allow flavors to marry until ready to use.
- Serve shrimp cocktail with remoulade sauce and lemon wedges.
Recipe Video
*My shrimp were 16/20’s
*I used Shock Top, but use your favorite beer or substitute dry white wine of choice
*Remoulade will keep in the refrigerator for 5 days
*Shrimp Poaching Method Adapted from SeriousEats
©No Spoon Necessary. All images and content are copyright protected. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.
WoW! Okay – #1. Love the name!! Way to go, Traci!! #2. The tips you’ve provided in this post for perfectly poached shrimp are beyond good – you’re right – they’re perfect! And the idea of a Remoulade vs. cocktail sauce is a great one. Gosh – so much ‘fabulous’ packed into one post! Brava!
Thank you so much, Annie!! Poached shrimp are SO good. I love roasted shrimp, but they lose a lot of their moisture and don’t make for the best “cocktail” shrimp. Poaching shrimp is where it is at for that. But don’t you dare keep me from grilled, roasted, raw (? too far?) shrimp! 🙂 Hope you are having a fabulous day, my dear! You always make me smile… and your cooking always makes me HUNGRY!!! Xo
LOVE the name. And I love Traci too. She is apparently brilliant in all facets on life. I love all the tips in this post. I’ve actually never made shrimp cocktail before (um…need to fix that ASAP), so you’re instructions are just what I need. Also, BEER!
I figured if anyone was going to love a house name with “bourbon” in it, it would be you, Liz!!! <3 You know.. great tastes and minds! 😉 Traci and you have that brilliant in all facets of life thing going for you both! You must get some homemade shrimp cocktail up in your life though, my dear. Like stat. EVEN if you make someone else's recipe!! But, you know at least find a way to use the bourbon instead of beer 😉 Cheers, girlfriend!
Love the house name! and I love that you actually named your house – I would totally do that!
I have never poached a shrimp, but your tips are BOMB.COM. PLUS, there’s beer. ALL over this recipe! Pinned!
We can totally name your house, Taylor! Like Skinny-Pretty-Chick-With-A-Killer-Sense-Of-Humor-AND-Kick-A$$-Food…. too long? 😉 Annnnnnnddd I’m assuming hubs won’t like being left out. oh well. We all know Happy Wife, Happy Life!!! Anywho, put down the granola and poach some shrimp. Not daily. But you know, Like ONCE in your granola daily munchin life! 🙂 XO
Love the house name and LOVE these shrimp. I had never heard of the baking soda trick before and the plastic bag thing is genius. Also remoulade- yes please! These are perfection, Cheyanne!
YAY! So glad you like the house name, Allie! It’s like a child… you don’t want to have that kid that no one thinks is cute. You WANT people to legit KNOW your kid is the best AND the cutest. lol. Okay, maybe not same same… but I can’t have kids, so I name houses instead. 😉 Thanks for the kinds words, lovely lady! Cheers!
These are so pretty!
Thank you, Medha!! Cheers, girlfriend!
The simple and easy recipes should always be shared!! This shrimp is really a great idea and would wow guests by the simple touch of beer. PS: Love the cottage name!!
Thank you, Zainab!! I have used white wine instead of the beer too, in case you have a more fancy-pants shindig going on! I am so glad you love the house name! That makes me smile!! 🙂 Yay! Cheers, lovely lady!
Yay for an awesome house name! Does it feel even more like home now?
And hells to the yes on this shrimp cocktail! I love all your tips here – and can’t wait to try them out for our next fun gathering – and I love the beer and especially the remoulade. Gimme some Cajun flavor any day, any way!
Cheers to your happy home! XO
Why, yes it does… kinda? We are still waiting on curtains to be shipped, need to pick up some art, random accouterments for the house, BUT it is feeling more and more like home daily. (oh, and don’t tell we have boxes STILL to be unpacked in the basement. shhhhhh! ) When all that gets done, yes to SCC being home! Anywho, thanks for the love and cheers to you, Kathryn! xoxo
Loving the house name and absolutely loving this recipe! So easy to make, but something really special too. Beer makes everything better, right?!
Thank you so much for the kind words, Dannii! Beer DOES make everything better, or at least shrimp, in this case! Cheers! 🙂
Congrats on such a great name, Chey (even though I still consider my address as a part of the name would be reasonable as well)! That sounds really good and…would that sound impudent if I say this name quite reflects your….well never mind:) Lastly, such a lovely idea of poaching shrimp in beer – I’ve never done that. Indeed, believe it or not, I’ve never used beer in cooking. Never. Well done!
Next house, Ben… I will use YOUR address… and send all the bills there, right?! (hehe) Do the beer poaching shrimp thang! Its good! PLUS I know you aren’t one for really cooking the meat so surprise your hunny with this, its easy peasy! Cheers, buddy!
Congrats on finding a name, Cheyanne! Now lets all celebrate with this shrimp! It looks AMAZING! Definitely what my needs. Love how creative your are!
Thank you so much, Gayle! Celebrating with food is always a win, especially if it involves Beer (or Bourbon) 🙂 Cheers to a fabulous day, my dear!
OMG I loved your big news, I expected that you are pregnant with twins or triplets, or maybe you are moving deeper in the woods, but that is still good news, I will take it, especially with that delicious shrimp cocktail!
HA! OMG, SO NOT pregers! lol!! I’m not sure I could handle twins or triplets.. I’d probably start THAT post with “Oh Shiiiii” AND SO NOT moving deeper into the woods!!! Girl, you have me LMAO! Love you tons! Thanks for the giggles! Cheers, my dear! xo
Love the house name! And this shrimp is to die for! Sometimes the most simple recipes are the best! Thanks for sharing!
Thanks, Mira!! I do need to start posting more simple recipes.. or at least that is what the family keeps saying. lol Cheers, pretty lady! 🙂
Mmm mmm mmmm, these are beautiful Cheyanne! What a delicious recipe, I’ve never tried beer poached shrimp before. It sounds amazing! Congrats on naming your house too! 😀
Thank you so much, Harriet!! Beer poached shrimp are super yummy and NOT at all overly Beer-ish… promise you will love it ! Cheers, my sweets!
Yay, I love the house name, girl! It’s absolutely perfect and so are these shrimp! Yes to the remoulade and beer – so so creative! Can’t wait to try the baking soda tip too! Pinned 🙂
Thank you so much, Kelly! The baking soda tip is a good one – I use it on shrimp period… regardless of how I cook them! 🙂 Hope you are having a fabulous week, girlfriend! <3
That is so much fun! This shrimp cocktail is the perfect way to celebrate!
Thank you so much, Ashley! Shrimp cocktail for so easy and you are right, a great way to celebrate! Cheers, my dear!
I LOVE the house name too! Good job Traci! This shrimp cocktail is absolutely not to simple to share! All these tips are super valuable and genius! And you cooked them in beer, which is perfect in my book!
Thank you, Rachelle! I KNEW you would love the beer poaching! Imagine how good these would be if I cooked them in beer brewed by YOU! They’d be bomb dot com for sure! 🙂 Cheers, girlfriend!
Here in Wisconsin, people poach their bratwursts in beer. . so dang, shrimp?! I LOVE this!!!!! and I love remoulade sauce!!! I have a recipe but can’t wait to try yours!
I poach my dawgs in beer… I didn’t know that was a Wisconsin thing! Clearly the folk in Wisconsin KNOW a thing or two about good food! 🙂 Thanks so much for the sweet comment, girlfriend! Cheers to a fabulous day!
Those shrimps are so succulent and fresh! And I love that Remoulade sauce!
Thank you so much, Angie!! Cheers!
Oh these sound delicious and your top tips for juicy succulent tasty prawns are great!
The weather is warming up here in WA so I can’t wait to try them 🙂
Thank you so much, Claire! Hope you enjoy the warmer weather… and possibly some shrimp! 🙂 Cheers!
Oh my word Cheyanne. Love love love the name. Yes. SuBourbon Country Cottage will do just dandy. Very very clever Traci is, and you for recognizing that gem of a name. You know your move is a complete success now that the estate is named. On to the celebratory eats. Wicked clever you are. I learned so much today….poaching, baking soda and salt, and into the ziplock bags. So now my brain’s on overload and I absolutely cannot WAIT to try this yummy Mom and Mod approved recipe. Cheers Cheyanne! Have lovely rest of your day at the SCC!!!
Thank you, Allie! I definitely feel like our move is official now with the house name AND my NC drivers license and car tag/plate. 🙂 Exciting. lol. LOVE LOVE LOVE that you said “enjoy your day at the SCC”!!! I totally giggled! You are too cute! Hope you have a fabulous day, my dear! Cheers!! <3
Wow this looks absolutely perfect! I seriously need to serve this for a party!
Thank you, Jocelyn! These are great for a party because they are no fuss! You could totally sub fish stock for the water and veggies and just use fish stock + Beer for the poaching liquid for even LESS fuss! Cheers, girlfriend!
Simple recipes are the BEST recipes Cheyanne, and this one sounds like one that absolutely needed to be shared! Can’t wait for my next get together with friends because it will be on the menu for sure! LOVE the name for the house too! Enjoy your week!
I don’t know why I always forget that, Mary Ann! I am always saying “oh simple is always so delicious” and then I ALWAYS over complicate stuff! Shame on me! 😉 Thanks so much for the love (and the reminder!), pretty lady! Cheers to a wonderful day!
You named your house?! I love it!! I wanna do that!! How cute! …also, this looks amazing! 🙂 I love it! Would you believe that I’ve never had a plain shrimp before?! IKR!! I need to change that! This looks super yummy!
Everyone here names their homes, Cailee! It is super cute, but I felt a LOT of pressure.. lol. You want it to be fabulous ya know? You totally need to have plain shrimp, girlfriend. They are delicious! Cheers to a beautiful day! 🙂
Congrats on naming your home! I LOVE that name – and so fitting! What drink is more southern than bourbon? Well… maybe sweet tea 😉
So I’ve never had shrimp poached in beer, but I can’t believe I haven’t tried it already! And that remoulade you’ve got there – sounds like an absolute perfect pairing!
Thanks, Kathleen! Sweet tea is toe-ts southern, but Hubs likes his UNsweetened. I say ICK to that… tastes like dirty water. lol. Gimme ALLLLLL the sugar (well, splenda). 🙂 Beer poached shrimp and remoulade are super yummmo together, hope you do try it! Cheers, my dear! xo
Love the house name! and this shrimp looks perfect. Great tips and that Remoulade Sauce looks soooo yummy!
Thank you so much, Ana! Hope you are having a fantastic day! Cheers! 😉
Yesssssss!!! You heard me, and you know I am *crazy* about shrimp. This looks absolutely incredible!
I’m coo-coo crazy for shrimp too! Thanks so much for the comment, Kristi! Cheers to a beautiful day!
I absolutely love visiting your blog, always makes me laugh or smile, or both. And I am seriously craving this right now!
Thanks, Matt! You know I am a huge Real Food by Dad fan, so your comment means a lot to me! Hope you and the family are having a stellar day! Cheers!
I love shrimp anything! And can so see myself polishing off this little cocktail. Definitely a perfect Spring appetiser for me here in Australia.
Thank you so much, Thalia! OMG, I wish it was spring again here… as much as I love fall… I miss spring! 🙂 Cheers, pretty lady!
I learned SO much in this post! The baking soda! The ziplock bag! My shrimp-making world has been ROCKED! You are, as always, awesome!
Hahaha! SO glad I could rock your shrimp-makin’ world, Kate! Thanks for the giggle! Cheers to a beautiful day!
Love the name! I must admit, I’ve never even thought of naming my house! Fun idea. Now about these shrimp….they look just perfect!
Thank you Kathy! Everyone here names their homes, or I would have NEVER thought to name ours!! But, I wanted to be included and not be THAT only no-named home! People put out a cute wood sign and everything. I haven’t had a sign made yet. One step at a time, ya know? 😉 Cheers to a terrific day, my dear!
LOVE the name! That is too perfect. No one names homes here, but I love when I visit towns and everyone has a cute wooden sign on their house! These shrimp also look amazing! I HAVE to try them!
I haven’t made the cute wooden sign yet, but I am SO excited! 🙂 Thanks so much for the comment, Rachel! Cheers to a fabulous day!
Cute name 🙂 And the shrimps really look perfect, I wish I had more often the opportunity to buy fresh shrimps around here. Next time I do, we will eat them in this form. Pinned!
Thank you so much, Adina! I’m sorry you don’t have the opportunity to purchase fresh shrimp too often in your area, that stinks! BUT, if you ever do and you end up trying this, I hope you love it! Cheers, my dear!
Love the name of your house! It’s adorable. I’m not a huge fan of shrimp but poaching them in beer intrigues me.
Thank you Nicole!! But, OMG! You don’t like shrimp?! We would make great partners in dinner crime, because I would eat ALL of yours! And I’m allergic to chocolate, so I will give you my chocolate 😉 lol. Cheers, girlie!
Hahahahaha! I love the name! SuBourbon Country Cottage is just perfect. Now I’m kinda thinking I need to name my new apartment. My old apartment was Olivia’s Cuisine Headquarters. How original, huh? :-/ I need something creative this time.
And second: girl, these pictures! Your photography is getting more amazing by the day. Keep up the good work (and teach me! lol)
Lol, I like Olivia’s Cuisine Headquarters! I mean, it is YOU! You could name your apartment OCH the Sequel. 🙂 But, I’m not good at naming things, I mean I DID enlist help! Thank you SO much for the sweet comment, you totally just made my day!!! Cheers, girlfriend! <3
Congrats on naming the new house! And I love these shrimp cocktail and great alternative to traditional cocktail sauce. Take care!
Thank you so much, Stacey! Cheers to a fabulous day!!
Okay that is pretty much a GENIUS house name!! I love Traci – she is so awesome and I’m not surprised she contributed to the success of naming your house! 🙂 What a perfect blog post too to announce your new house name….an awesome name with an awesome meal! The shrimp look SO freakin good. I seriously wish I could pluck these out of my screen. They definitely look super fresh and vibrant – great tip about the ziplock! I am so going to try these out during this game season. After all, football is all about the food right?? Fabulous job as usual, beautiful girl!! I just wish I could come to SuBourbon Cottage and learn everything from you <3
Thank you so much, Beeta! I feel like I’m really smart because I surround myself with seriously talented, absolutely amazing women like You and Traci! 🙂 Anyways, the Ziploc trick is where it is at! You have to try it! It’s one of those small things that make such a big difference. And YES, I will be eating these all football season long! Helps that shrimp are super fresh around here and ALWAYS on sale. Feel free to come to SuBourbon Cottage ANYTIME, but I think you will run circles around me in the kitchen!! 😉 Cheers, pretty lady! Xo
Wow. That is probably the best house name ever. I mean, it has bourbon in it. Like, how could life ever get any better than that?
So, confession. I’ve never had shrimp (the whole kosher thing), and I’ve always wanted to try it. But I hear that once I do, I’ll want it badly from then on. So I’m not planning on giving it a shot. But I have to say, it looks so good. Especially when you take photos of it!
Yay! So glad you like the name, Mir! I can’t believe you have never had shrimp before… like ever! Thank you for teaching me something new, because I had NO clue shrimp weren’t kosher… but I don’t know a whole lot about the kosher thang. Totally going to have to use the google machine and educate myself!! Anways, thanks for the sweet comment! Cheers, girlie!
This simple easy and delicious dish looks so divine, Cheyanne. And that name is so intriguing. Loved this fun idea! And gorgeous pictures of course. 🙂
Thank you so much, Anu!! Cheers to a beautiful day, lovely! 🙂
SuBourbon Country Cottage is a PERFECT name for your house! I love it! I also love this shrimp. I have had an insatiable craving for fresh prawns lately, and I think it’s about time I’ve satisfied it!! XO
Thank you so much, Lauren! So weird, I have been craving shrimp a lot recently too! Like, I made these twice in one week! lol. Hope you are having a beautiful week, girlie! Cheers! <3
Love the name of your house almost as much as I love this recipe! Nothing beats a good shrimp cocktail!
LOVE the name of your house! So so perfect. Now, let’s get to these shrimp. I’m at a loss for words. That’s how good they look. I seriously can’t wait to try these! Oh, and remoulade is my JAM. SO much more fun than cocktail sauce. Great share Cheyanne!
What a great name for your house! We had friends who used to live in the Pinehurst area and I want to say their house had a name! Funny because we’re not that far away and I don’t see that here! And two – this cocktail looks wonderful! I’m not a shrimp person but my family goes nutssss for it and has shrimp cocktail all the time for holidays and parties!
This is so cool!! I’ve never seen beer poached shrimp but I can only imagine how much flavor it gives! Yum!
Love me some scrimps so I’m all about this recipe. And remoulade is my fav too!! Thanks so much for all the perfect shrimp cooking tips. Good name for the house Traci! With a name like that, Chey, you are always going to have a keep a full bottle of bourbon in da house 🙂
What a cute name for your house! Love it!! I LOVE shrimp, but I’m supposed to avoid it until I go in for allergy testing. UGH. But believe me, as soon as that test comes back negative I am am making this! I love your tips and have definitely never used this method before. Sounds so scientific and like it leads to shrimp that tastes amazeballs. WANT! Pinned until I can actually eat it 🙂
I’m really intrigued by the use of beer for the poaching. I am all about alternative liquids for braising but never thought of it for poaching…thanks for the delicious idea and recipe!
These shrimp look so absolutely delectable! An that remoulade? I’d take it over cocktail sauce any day! Thanks for sharing!Pinning! ::D
I discovered Traci’s blog a couple of months ago and I just love her and her delicious food and photography! What a great name for your house and what a great way to celebrate – with this beer poached shrimp cocktail. YUM!
One of the great recipe with shrimp I have found on the web. Really looks deliciuos. I need to try this at home today.
Thanks for sharing an awesome recipe.
I’ve made this remoulade sauce Chey more than once at the beach and it’s a company favorite! It’s a nice change up from regular cocktail sauce! Everyone always enjoys it. Enjoy the week!
Oh em gee. Those shrimp look PERFECT! We always do shrimp cocktail at Christmas and I think I’m going to change things up this year and try yours. Plus, SuBourbon Country Cottage is too cute :). Have a great week, Chey!
What beautiful photos! And your shrimp are gorgeous! Remoulade is a nice change from your basic red sauce. Can’t wait to make it!
Is it weird that I’d gladly make a meal of just these – I could seriously eat that whole platter of shrimp! They look so plump and flavorful and your remoulade looks just perfect!