Loading Video...
Recipe courtesy of Rachael Ray

Shrimp Cocktail with Rach's Quick Remoulade

Getting reviews...
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.
Save Recipe
  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 8 to 10 starter servings
Share This Recipe

Ingredients

Shrimp:

Remoulade:

Directions

  1. 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.
  2. For the remoulade: Combine the mayonnaise, mustard, cayenne sauce, scallions, celery and lemon juice in a small bowl.
  3. Arrange the shrimp around the sauce on a serving plate and serve.
19m Easy 99%
CLASS
22m Easy 93%
CLASS
24m Easy 99%
CLASS
Amanda Freitag

Shrimp Cocktail

23m Easy 97%
CLASS
11m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now