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
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.
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.
The remoulade can be refrigerated for up to 5 days. The poached shrimp can be refrigerated overnight.