Shrimp Cocktail with Quick Remoulade Sauce 1 lemon 2 dried bay leaves 1 tablespoon coriander seeds, a palm full 1 tablespoon mustard seeds, a palm full 36 large to jumbo shrimp, raw, peeled and deveined, ask for these at fish counter Remoulade: 1 1/2 cups mayonnaise 1/2 cup Creole mustard, eyeball the amount 1 lemon, juiced 2 teaspoons cayenne pepper sauce, eyeball it 1 rib celery, finely chopped 2 scallions, thinly sliced Place a deep pot half filled with water on stove over high heat. Squeeze the juice of 1 lemon into water, drop the halved lemon into pot. Add bay leaves, coriander and mustard seeds to the water. When the water boils, add shrimp. Boil 5 minutes or until pink and tails curl towards the heads. Drain and cold shock under running water. Combine mayonnaise, mustard, lemon, cayenne, celery and scallions in a small bowl. Arrange shrimp around sauce on serving plate. |