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Description Edit

Have the seafood market steam the shrimp to save time. Serve the shrimp, okra, and breadsticks on a platter around a bowl of the sauce, or make individual cocktails. Use 4 oz votive candleholders, shot glasses, cordial glasses, or mini martini glasses. You can make the sauce three days ahead.

  • Contributed by Catsrecipes Y-Group
  • Source: Southern Living 2007 Holiday Entertaining
  • Prep 15 minutes | Sauce Prep: 10 minutes | Chill 1 hour
  • Makes 12 servings and 2 cups of sauce

Ingredients Edit

Remoulade sauce Edit

Directions Edit

  1. Peel shrimp, leave tails on, devein
  2. Spoon 1 heaping tbsp of remoulade sauce evenly into each of the 12 serving glasses.
  3. Place 1 shrimp, 1 whole pickled okra and 2 bread stick halves in each glass.
  4. Garnish, if desired.

Remoulade sauce Edit

  1. Stir together all ingredients, cover and chill 1 hour.

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