Shrimp with Spicy Rémoulade
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 10 or more
- FOR THE RÉMOULADE SAUCE
- ½ cup mayonnaise
- 2 tbsp Creole or country-style Dijon mustard
- 1½ tbsp tomato paste
- 2 tsp prepared horseradish
- 2 tsp capers
- 2 tsp fresh lemon juice
- ½ tsp paprika
- ¼ cup Filippo Berio Robusto Extra Virgin Olive Oil
- ¼ cup chopped scallions (white and pale green parts from 2 scallions)
- ¼ cup plus 1 tbsp chopped fresh flat-leaf parsley
- FOR THE SHRIMP
- ¼ cup kosher salt
- 3 tsp cayenne
- 1½ tbsp whole black peppercorns
- 3 lemons, 2 cut in quarters, 1 cut in wedges for serving
- 1 large clove garlic
- 1 medium onion, diced
- 1½ lb. large (21 to 25 per lb.) shrimp, peeled and deveined, tails left on
- In a food processor, combine the mayonnaise, mustard, tomato paste, horseradish, capers, lemon juice, and paprika. Pulse to mix. With the processor running, slowly add the oil in a steady stream. Add the scallions and parsley; pulse briefly to combine. Chill.
- In a 6- to 8-qt. pan, combine 1 gallon water with 1/4 cup of the salt, the cayenne, peppercorns, lemon quarters, garlic, and onion. Bring to a boil and then simmer for 15 minutes. Add the shrimp and cook until they’re pink and just barely opaque through the center, about 3 minutes. Remove the shrimp and place in a large bowl. Cover with ice. Add the remaining salt. When the shrimp are well chilled, drain.
- Serve the shrimp with the rèmoulade sauce and lemon.
Tip: The shrimp’s fresh, briny flavor meet a delicious topping in this Cajun-inspired starter.