Shrimp Cocktail With Rach's Quick Remoulade

By á-174942

Ingredients

• REMOULADE:
• 1 lemon
• 2 dried bay leaves
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 36 large to jumbo raw shrimp peeled, deveined (ask for these at fish counter)
• 1 1/2 cups mayonnaise
• 1/2 cup Creole mustard
• 1 lemon juiced
• 2 teaspoons cayenne pepper sauce
• 1 celery rib finely chopped
• 2 scallions thinly sliced

Details

Servings 8

Preparation

Step 1

Place a deep pot half filled with water on stove over high heat. Squeeze the juice of 1 lemon into water, drop the halved lemon into pot. Add bay leaves, coriander and mustard seeds to the water. When the water boils, add shrimp. Boil 5 minutes or until pink and tails curl towards the heads. Drain and cold shock under running water.

Combine mayonnaise, mustard, lemon, cayenne, celery and scallions in a small bowl. Arrange shrimp around sauce on serving plate.

This recipe yields 8 to 10 starter servings.