Shrimp Louie Cocktail

April 1, 2018 1:09 pm Published by Leave your thoughts

I remember as a kid while shopping with my mom, you could get the mini shrimp cocktails in a glass with a metal lid already made at the seafood department at Mayfair grocery market and many other stores, I used to love them or maybe I was just mesmerized by the shapely little glass it was served in…see, my eye for entertaining started at a very early age.   Well, many years, many parties and many variations on the theme, my recipe is definitely a step up from the bottled version on sale at “Mayfair” market…ha, ha…

I always looked up to my mom in inspiration when we were in the kitchen together and I was always in awe of her entertaining abilities, she was and still is today, very creative…You inspire me mom, love you!

Helping my mom, or at least I thought I was helping her, I think I was 3 or 4 in this photo, I looked up to her like she was the queen!


This shrimp cocktail is delicious and perfect as a light first course or really fun as a cocktail party or small bites option at a festive soiree!   It has “chopped salad” ingredients which gives this shrimp cocktail a salad like crunch that is the very opposite of boring.


1 cup mayonnaise

½ teaspoon Old Bay seasoning

¼ teaspoon black pepper

1/3 cup cocktail sauce

1 tablespoon lemon juice

¼ teaspoon cayenne pepper

3 tablespoons brandy

2 teaspoons Dijon mustard

3 tablespoons pickle relish

1 lb. shelled, deveined cooked bay shrimp

½ cup diced celery

4 green onions, chopped

3 Belgium endive, chopped

1 red bell pepper, diced

¾ cup diced hearts of palm

2 tablespoon capers (rinsed and drained)

4 hard-boiled eggs, chopped


Garnish, if desired

4 inch bamboo picks

Cherry tomatoes

Black olives

Mini pickles


  • In a large mixing bowl whisk together the mayo through the relish until well combined
  • Toss in the remaining ingredients except the hard boiled eggs, cover and refrigerate for two hours
  • Divide among 8 small glasses, like a juice glass, top with chopped boiled eggs
  • If desired add a pick with cherry tomato, black olive and a mini pickle on it and stick into glass and serve
  • Makes 8 servings

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This post was written by Joseph Sciascia

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