Shrimp Cocktail with Remoulade Sauce

Total Time:
30 min
Prep:
10 min
Inactive:
10 min
Cook:
10 min

Yield:
12 to 15 servings
Level:
Easy

Ingredients
  • 1/2 cup dry white wine
  • 1 tablespoon kosher salt
  • 2 pounds peeled and deveined large (12- to 15-count) shrimp
  • Remoulade Sauce, recipe follows, for serving
  • Remoulade Sauce:
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons sweet relish
  • 1 teaspoon seafood seasoning
  • 1 teaspoon chopped fresh tarragon
  • Dash white vinegar
  • Zest and juice of 1 lemon
  • 1/2 shallot, finely minced
  • Kosher salt, if needed
  • Cracked black pepper
Directions
  • 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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