Serve this supertangy, creamy remoulade alongside the shrimp for dipping, or toss the shrimp in the sauce and pile onto a split croissant as they do at the Pontchartrain Hotel’s Bayou Bar in New Orleans.
Slideshow:More Shrimp Appetizer Recipes
1 small onion, quartered
1 quart distilled white vinegar
1 cup sugar
1/4 cup kosher salt
3 thyme sprigs
2 garlic cloves, crushed
1 tablespoon crushed red pepper
2 teaspoons mustard seeds
2 teaspoons fennel seeds
2 whole cloves
24 jumbo shell-on shrimp (2 1/4 pounds)
1 celery rib, finely chopped
1 cup mayonnaise
1/2 cup Creole or stone-ground mustard
1/4 cup ketchup
2 tablespoons jarred horseradish
2 tablespoons hot sauce
2 teaspoons celery salt
1 teaspoon finely grated garlic
Lemon wedges, for serving
How to Make It
Make the pickled shrimp Fill a large pot with ice water. In a large saucepan, combine all of the ingredients except the shrimp with 2 cups of water and simmer for 10 minutes. Add the shrimp, remove from the heat and let stand for 5 minutes. Transfer the shrimp and the cooking liquid to a large bowl. Set the bowl in the ice water bath and let cool completely.
Make the remoulade In a medium bowl, whisk all of the ingredients and season with salt.
Drain, peel and devein the shrimp and arrange on a platter. Serve with the remoulade and lemon wedges.
Creole mustard is a spiced, coarse mustard. It can be found at most grocery stores and on amazon.com.
Citrusy Muscadet: 2014 Domaine Michel Brégeon Sèvre-et-Maine Sur Lie.
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