Shrimp Cocktail with Rach's Quick Remoulade

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.]

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
8 to 10 servings as a starter
Level:
Easy

CATEGORIES
Ingredients
Directions

For 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.

For the remoulade: Combine the mayonnaise, mustard, cayenne sauce, scallions, celery and lemon juice in a small bowl.

Arrange the shrimp around the sauce on a serving plate and serve.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Pairs Well With
Pinot Grigio

Citrusy, light white wine

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