Gone are the days of shrimp delicately balanced on the edge of a martini glass full of cocktail sauce. Here are five ways chefs are reinventing the classic hors d'oeuvre.
Eggwhites Special Event Catering in Miami serves its shrimp cocktail in an eggshell with aioli cocktail sauce in the hollow of the egg.
Eric Younghans
A chilled Cuban-inspired shrimp gazpacho shooter served with a plantain chip from Catering by Design in Tampa.
Eric Younghans
Tiger shrimp are served with fiery-roasted Scotch Bonnet cocktail sauce at Eggwhites Special Event Catering.
Natalia Dominguez of Eggwhites Special Event Catering
A deconstructed shrimp cocktail served in a test tube filled with cocktail sauce, diced shrimp, leafy celery, sealed with a cucumber cork, and topped off with a lemon foam at Todd English's bluezoo at Walt Disney's Swan and Dolphin Hotel in Orlando.
Photography by Chanele
Grilled shrimp marinated in pineapple juice are added to a shot of flavored vodka, accompanied by two freshly squeezed limes and a dash of wasabi powder, at Events by Amore in Tampa.
Kayleigh Mataluni, Events by Amore
Eggwhites Special Event Catering in Miami serves its shrimp cocktail in an eggshell with aioli cocktail sauce in the hollow of the egg.
Natalia Dominguez, Eggwhites Special Events Catering
