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.
- 1 lemon
- 1 tablespoon coriander seeds, a palmful
- 1 tablespoon mustard seeds, a palmful
- 2 dried bay leaves
- 36 large to jumbo shrimp, raw, peeled and deveined (ask for these at the fish counter)
- 1 1/2 cups mayonnaise
- 1/2 cup Creole mustard, eyeball the amount
- 2 teaspoons cayenne pepper sauce, eyeball it
- 2 scallions, thinly sliced
- 1 rib celery, finely chopped
- 1 lemon, juiced
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.