Recipe courtesy of Nancy Fuller
Save Recipe Print
Total:
30 min
Active:
15 min
Yield:
12 to 15 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
12 to 15 servings
Level:
Easy

Ingredients

Remoulade Sauce:

Directions

Watch how to make this recipe.

Prepare a large bowl of ice water; set aside.

Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.

Remoulade Sauce:

Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.

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