Get a Burst of Freshness with Our Tomato Pesto Cocktail Sauce

Posted by Madelaine Oke on

Enchant your guests with this tasty substitute! If you're a 49ers fan, we know you'll want to stray from last years winners and try this new twist on shrimp cocktails. 

Cocktail Sauce & Shrimp

Prep time


Cook time


Buy pre-made: you can buy a freshly made shrimp cocktail from your local grocery store or market. Replace the boring processed cocktail sauce with Arlotta’s Tomato Pesto to elevate your dish!


  • 24 large shrimp (21-25 count per pound, raw, deveined and easy peel, thawed)

  • ½ tsp. Salt

  • ½ of a lemon (optional)

  • 8-10 peppercorns (optional)

  • A handful of fresh parsley (optional)

  • Pinch of salt 

  • Arlotta’s Tomato Pesto


Step 1

Fill a large saucepan ¾ full of water.

Add salt.

Step 2

If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using. 

Bring the pot to a rapid boil over high heat.

Step 3

Remove from the heat and let it stop boiling.

Step 4

Add the shrimp. Stir. put the lid on the saucepan. Cover the pot. Let sit for 4-5 mins, until the shrimp are opaque and pink.

Step 5

Meanwhile, prepare an ice bath: in a large bowl put two cups of ice cubes and fill halfway with cold water. 

Step 6

When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining. 

Step 7

Peel shrimp but leave tails on. 

Step 8

Put Arlotta’s tomato pesto into 4 small bowls, wine glasses, or martini glasses and hang shrimp from the rims. Serve immediately. 

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