Shrimp trays are a standard at almost every holiday party. Make guests rave about your party tray when you serve Ukrop’s All-Natural Shrimp with savory, unique dipping sauces.

Our shrimp is the best around. Back in the early 1990’s, James Ukrop launched a search for the freshest, best-tasting all-natural shrimp. He found it in South America. Today, Ukrop’s All-Natural Shrimp are grown exclusively for us in Honduras. They’re chemical-free and raised specifically to meet our high expectations. The best part: you can buy them pre-cooked and ready to eat in our meat department. If you’re using 21/25 cooked shrimp, plan on four shrimp per person. While you’re in the store, grab one of our flavor-infused Joe’s Market cocktail sauces like
Meyer Lemon & Shallot or Cilantro & Key Lime. Then, mix up the two sauces below; arrange everything on a serving platter, and your ready to go!

Cajun Horseradish Sauce
1/2 cup plain bread crumbs
1/2 cup prepared horseradish
1/2 cup light cream
1/2 tsp. salt
1/4 tsp. cayenne pepper
3 tsps. Creole seasoning
1 tsp. lemon juice
1 cup sour cream
2 Tbsps. chopped parsley

Stir together breadcrumbs, horseradish, cream and salt in a medium bowl. Let mixture sit for 3 minutes so breadcrumbs can absorb cream. Break up breadcrumbs with a fork. Stir in cayenne pepper, Creole seasoning, lemon juice and sour cream. Spoon into a serving bowl and garnish with fresh parsley.

Easy Rémoulade Sauce
¾ cup mayonnaise
3 Tbsps. ketchup
1 Tbsp. Creole mustard
3 Tbsps. chopped celery (look for the pre-chopped celery in Ukrop’s produce department)
1 ½ Tbsps. chopped fresh parsley
½ Tbsp. chopped scallion
1 tsp. lemon juice
3 dashed Tobasco (optional)
Black pepper to taste 

Stir all ingredients together. Taste and adjust seasonings. Spoon into a serving bowl.

Make it Lighter:
Substitute the sour cream in the first recipe with reduced fat sour cream and use reduced fat mayonnaise in place of full-fat in the second one.