Every Christmas, my family gathers around the table to my Aunt Bowie’s shrimp cocktail. The recipe for her mayo based cocktail sauce is one that we all look forward to and appropriately enough, is our first course during Christmas dinner. It truly is like no other sauce you have tried, but I’ll let you be the judge of that!
Yield: 12 servings
Preparation time: 10 minutes
Cook Time: N/A
1 1/2 cups mayonnaise, low-fat or full-fat
1/4 cup honey
1 tablespoon ground ginger
1 tablespoon apple cider vinegar
1 teaspoon ground white pepper
1/4 teaspoon kosher salt
1 1/2 tablespoon orange juice, no pulp, best quality possible
1, 16-ounce can pineapple chunks, roughly chopped
2 pounds bay shrimp
1/2 cup sliced almonds, toasted
12 maraschino cherries with stems, optional
Two days before dinner:
1. In a medium size bowl, add mayo, honey, ginger, vinegar, white pepper, salt, and orange juice. Using a whisk, mix to combine.
2. Place in refrigerator for up to 2 days to allow flavors to develop. Note: If you don’t have 2 days, allow to chill in refrigerator for at least 2 hours before serving. Note: Sauce can keep for 7 days in the refrigerator.
3. Add 1/4 cup of chopped pineapple to the bottom of each serving dish (more or less depending on preference). Top with shrimp and a dollop of dressing. Finish with toasted almonds. Optional, garnish each with a cherry.
Kitchen Note: You can use light-mayonnaise and more or less honey depending on desired sweetness.