Shrimp Cocktail with Rach's Quick Remoulade

4.5(14)

Rachael Ray's quick shrimp cocktail is portable for tailgating. Kept chilled, both the shrimp and the dipping sauce can be made the night before. Just before serving, stir the remoulade and remember to take along a bowl for guests to discard the tails once they're done.

by Rachael Ray·published 2015-07-22

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AmericanAppetizer

Servings

(8–10)

Total time

—

Calories / serving

270 kcal

Ingredients (11)

serves

1 lemonlemon
1 tablespoon coriander seeds, a palmfulcoriander
1 tablespoon mustard seeds, a palmfulmustard-seed
2 dried bay leavesbay-leaf
36 large to jumbo shrimp, raw, peeled and deveined (ask for these at the fish counter)shrimp
1 1/2 cups mayonnaisemayonnaise
1/2 cup Creole mustard, eyeball the amountmustard
2 teaspoons cayenne pepper sauce, eyeball itcayenne
2 scallions, thinly slicedscallion
1 rib celery, finely choppedcelery
1 lemon, juicedlemon

Instructions (3 steps)

01For the shrimp: Place a deep pot half filled with water on the stove over high heat. Squeeze the juice of 1 lemon into the water and drop the halved lemon into the pot. Add the coriander seeds, mustard seeds and bay leaves to the water. When the water boils, add the shrimp. Boil until the shrimp turn pink and the tails curl towards the heads, 4 to 5 minutes. Drain and cold shock under running water.
02For the remoulade: Combine the mayonnaise, mustard, cayenne sauce, scallions, celery and lemon juice in a small bowl.

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Not rich — missing servings, total time, or calories.