Shrimp platter and its maple cocktail sauce

Starter and hors-d'oeuvre

Shrimp platter and its maple cocktail sauce


  • 24 large shrimps, cooked and peeled
  • Kale leaves or other greens

Cocktail sauce

  • 250 ml (1 cup) chili sauce
  • 60 ml (1/4 cup) maple butter
  • 30 ml (2 tablespoons) prepared horseradish
  • 15 ml (1 tablespoon) lemon juice
  • A few drops of Tabasco sauce
  • 2.5 ml (1/2 teaspoon) Worcestershire sauce


  1. In a bowl, mix all the ingredients for the cocktail sauce and pour into a sauce boat or decorative bowl.
  2. Line a large tray or a wooden board with greens of your choice. Arrange the shrimps and serve with the sauce.

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