Shrimp Cocktail "Louis Style"
Chef Tom Fleming of Central 214 – Dallas, TX
Adapted by

May 2007

Yield: 2 Servings

Braised Pacific Halibut with Melted Spring Onions and Hen of the Wood MushroomsIngredients:

    Cocktail Sauce:
  • ½ cup mayonnaise
  • 2 Tablespoons Cognac
  • 1 Tablespoon orange juice
  • 2 Tablespoons tomato concasse
  • 1 Tablespoon Italian parsley, chopped
  • ½ teaspoon chives, chopped
  • Salt and pepper, to taste

    To Assemble and Serve:
  • 4 ounces poached rock shrimp
  • Blended oil, as needed
  • ¼ medium russet potato, peeled and julienned
  • ¼ piece avocado
  • 1 Tablespoon basil, julienned


For the Cocktail Sauce:
Mix mayonnaise, cognac, orange juice, tomato concasse, parsley and chives in a bowl and season with salt and pepper.

To Assemble and Serve:
Toss poached shrimp in the cocktail sauce and place in the center of a plate. Heat a large pot of cooking oil and deep fry julienned potato pieces until crispy and golden. Top plated shrimp with fried potatoes, avocado, and basil.


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