Shrimp Cocktail with Remoulade Sauce
- Level: Easy
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 199
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 115
- Sodium
- 248
- Total: 30 min
- Active: 15 min
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.