Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 12

How to Make It

Step 1    

Combine all of the remoulade ingredients in a medium bowl and stir well.

Step 2    

In a large pot, combine all of the ingredients except the shrimp and arugula and bring to a boil. Cover and simmer the shrimp over moderate heat for 5 minutes. Uncover, add the shrimp and bring back to a simmer. Cover, remove the pot from the heat and let stand until the shrimp are just cooked through, about 10 minutes.

Step 3    

With a slotted spoon, transfer the cooked shrimp to a large rimmed baking sheet and let cool to room temperature. Cover with plastic wrap and refrigerate the shrimp until chilled.

Step 4    

Peel the shrimp. Line a platter with the arugula and top with the shrimp. Serve with the remoulade sauce.

Make Ahead

The remoulad sauce can be refrigerated for up to 3 days. the cooked shrimp can be refrigerated overnight. Peel shortly before serving.

Suggested Pairing

Sweet shrimp and Besh's flavorful, mayonnaise-based remoulade make this starter rich enough to pair with a fairly substantial white wine, such as Chardonnay from Sonoma.

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