Appetizer Brunch Hors D'oeuvres

Delicious & Unique Cocktail Shrimp

I love a simple appetizer and shrimp is always a great start to a party. There are so many ways to prepare shrimp but I have found this preparation elevates the flavor profile. It’s based off a Louisinia styled sautéed shrimp, with come heat, citrus and butter sauce.


  • 12 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 cup shallots, peeled andfinely chopped
  • 2 red bell peppers, seeded and thinly sliced
  • 1 large red onion, peeled and thinly sliced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons of fresh rosemary leafs, finely chopped
  • 2 tablespoons garlic cloves, finely chopped
  • 1 1/2 cup dry white wine
  • 2 lemons, juiced
  • 6 tablespoons Worcestershire sauce
  • 2 pounds uncooked large shrimp, heads on
  • 1/2 cup chives, chopped finely

Making It

  • In a large sauté pan over medium heat add the butter and oil until it bubbles, add the shallots, bell peppers, red onion, red pepper flakes, rosemary and sauté for 5 minutes, add the shrimp and cook for another 2 minutes then add the wine, lemon juice and Worcestershire sauce, bring to a boil and let reduce by 1/3, remove from heat and add the shrimp for 3 minutes and remove the shrimp, season, pour sauce on top and then sprinkle with chives

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