Shrimp with Spicy Rémoulade

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Servings: 10 or more


  • 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
  • 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.