Shrimp Remoulade / Shrimp Cocktail Recipe
Make Shrimp Remoulade / Shrimp Cocktail Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Remoulade Sauce
Garnish & Serving
Method
Poaching and cooling shrimp
Prepare poaching liquid
In a medium saucepan, combine 6 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 bay leaf, 6 peppercorns, and the halved lemon (cut side down). Bring to a simmer over medium-high heat until the salt and sugar dissolve and the liquid is fragrant, about 4–6 minutes. Do not boil vigorously.
Poach shrimp
Reduce heat so liquid is at a gentle simmer. Add the shrimp in a single layer and cook until they turn pink and opaque and curl into a loose 'C', about 2–3 minutes depending on size. Do not overcook (they will finish cooling).
Shock shrimp
Immediately transfer the shrimp to a large bowl of ice water (use about 4 cups ice and remaining cold water) to stop cooking. Let them chill completely, about 5 minutes.
Make the remoulade sauce
Combine base
In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon Creole or Dijon mustard, 2 teaspoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon hot sauce, and 1 teaspoon Worcestershire sauce until smooth.
Add aromatics and seasonings
Fold in 1 teaspoon chopped capers, 1 teaspoon finely diced cornichon or dill pickle, 1 teaspoon very finely minced shallot, 1 tablespoon chopped parsley, and 1 tablespoon sliced chives. Season with 1 teaspoon lemon juice, 1 teaspoon paprika, 1 teaspoon cayenne (adjust to heat preference), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust acid, heat, or salt as needed.
Chill
Cover and refrigerate the remoulade at least 30 minutes to let flavors meld. It can be made up to 24 hours ahead — bring back to fridge temperature before serving.
Assemble and serve
Prepare serving plate by arranging 4 cups of crushed ice or ice bed on a platter or individual cocktail glasses.
Place the chilled shrimp over the ice around a small bowl of remoulade. Alternatively, serve shrimp tails-up on cocktail glasses with 2–3 shrimp per glass and a dollop of remoulade or the remoulade served in ramekins for dipping.