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Sautéed Shrimp Cocktail

The sight of a platter of jumbo shrimp at a party always makes guests happy, but the usual shrimp cocktail is served ice-cold and, in my opinion, is pretty flavorless. I think shrimp taste so much better served warm—especially with this simple and colorful dipping sauce to dunk them into. The ingredients are an interesting combination, and their unique flavors, along with the color of the turmeric, yield a creamy, tangy, and slightly sweet sauce.

Recipe information

  • Yield

    4 to 6 servings

Ingredients

2 tablespoons olive oil
1 pound jumbo shrimp, peeled but tail left on, deveined
1 tablespoon herbes de Provence
Salt and freshly ground black pepper
1 1/4 cups plain yogurt
2 tablespoons mayonnaise
2 tablespoons whole-grain mustard
1 1/2 tablespoons pure maple syrup
1 teaspoon turmeric
1/4 cup chopped fresh basil leaves

Preparation

  1. Step 1

    In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes on each side. Remove from the heat.

    Step 2

    In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil. Season with salt and pepper.

    Step 3

    Arrange the shrimp on a serving platter with the bowl of dip in the center.

Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
TagsShrimpShellfishSeafoodYogurtDairyBasilHerbs & SpicesStarterDinnerGluten FreeNut FreeQuickEasySauteCookbooks
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