Every summer of my girlhood, when the humid Mississippi air felt thick enough to chew, we’d head toward the coast. I can still close my eyes and smell the salt spray mixing with the scent of old cedar porches. Mama Pearl would always say that “fancy” didn’t have to mean “fussy,” and nothing proved her right more than a big platter of fresh prawns for a Lowcountry Prawn Cocktail.

Back then, the men would be busy tending to the main course, but us girls would take over the kitchen to whip up a starter that felt like a special occasion. While some folks up North prefer a Classic New England Shrimp Cocktail with Spicy Horseradish, we didn’t do that bottled red ketchup sauce—no ma’am. We made a remoulade with enough soul to make a grown man cry. This Lowcountry Prawn Cocktail is my way of bringing those Charleston Sunday afternoons right to your table, fitting right in with your favorite Sunday Supper Appetizers.

The Secret to a Perfect Lowcountry Prawn Cocktail

Now, the most important thing to remember about Southern seafood is that we treat it with respect. You don’t just toss prawns into plain boiling water and hope for the best. You have to build a flavor foundation first.

We start with a seasoned court bouillon—that’s just a fancy word for a broth filled with lemon, bay leaves, and a good heavy hand of Creole seasoning. Let that simmer until the kitchen smells like a coastal boil before you even think about adding the Creole Prawns.

When you do drop those prawns in, stay close! Mama Pearl always warned me, “Don’t you dare overcook those babies.” The second they turn pink and curl into a perfect “C,” they need to go straight into an ice bath. That “cryogenic shock” is what keeps them snappy and tender instead of rubbery.

A Mississippi Delta Remoulade with Soul

In the Mississippi Delta, our Southern Remoulade Recipe is a little different than what you might find in New Orleans. We like it creamy, but with a sharp, vinegary bite from stone-ground mustard and a little “zip” from the horseradish.

The secret my grandmother taught me for a true Mississippi Delta Remoulade was a tiny splash of pickle juice. It provides a brightness that cuts right through the richness of the mayonnaise. And speaking of mayo, if you aren’t using Duke’s, you aren’t doing it the Southern way! Duke’s has that extra egg yolk and no sugar, which is exactly what this sauce needs to stand up to the spice of the prawns.

Abigail’s Tips for a Sunday Best Presentation

• Hand-Mince Your Heart Out: Don’t you go putting those aromatics in a food processor. Mincing the celery and green onions by hand gives the sauce a beautiful texture that feels homemade because it is homemade, just like authentic Charleston Style Shrimp.
• Let It Sit a Spell: This sauce is like a good conversation—it gets better with time. Make the remoulade at least an hour before you plan to serve it so the flavors can really get to know each other. This dish frequently tops the list when I’m looking for the Best Prawn Cocktail options for guests.
• Chilled to Perfection: I like to serve these in chilled glass coupes or vintage crystal bowls. It makes the whole meal feel like a celebration, even if it’s just a regular Sunday supper. If you’re in a pinch for time, you might try a 10-Minute Budget Prawn Cocktail, but for a true celebration, this Lowcountry Prawn Cocktail is the way to go.

This recipe is a little piece of my family’s history, and I’m so honored to share it with y’all. It’s light, it’s zesty, and it’s made with a whole lot of love. Now, let’s get to cooking!