© Paul Costello
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 8

Jason McCullar reinvents shrimp remoulade, the classic New Orleans cocktail-party dish. Instead of tossing his vermouth-poached shrimp with a mayonnaise dressing, he makes a ginger-spiked dipping sauce.  Ingredient Tips from F&W Editors  More Delicious Shrimp Dishes

How to Make It

Step 1    Prepare the Shrimp:

In a food processor, combine the scallions, Heinz sauce, lemon juice, ginger, mustards, garlic and paprika and process until smooth. With the machine on, gradually pour in the oil and process until blended. Season with hot sauce and salt. Transfer to a bowl and refrigerate.

Step 2    Prepare the Shrimp:

In a large skillet, bring the vermouth to a boil. Add the shrimp and cook over low heat, turning once, until just pink and curled, 8 minutes; drain and let cool to room temperature, then cover and refrigerate. Serve with the remoulade.

You May Like