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Categories:
mayonnaise white horseradish lemon juice dill pickle parsley grainy mustard paprika tomato paste cayenne pepper capers scallion garlic shrimp
Viewed: 33 - Published at: 9 years agoIngredients
- 1/2 cup mayonnaise
- 2 tablespoons prepared white horseradish, drained
- 1 teaspoon fresh lemon juice
- 1 tablespoon finely chopped dill pickle
- 2 teaspoons finely chopped fresh flat-leaf parsley
- 2 teaspoons grainy mustard
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chopped capers
- 1 scallion, white and light green parts, finely chopped
- 1 garlic clove, pressed
- 1 1/2 pounds large frozen precooked shrimp
Method
- Make sauce: Place all ingredients except shrimp in a small bowl and stir until well-combined. Cover with plastic wrap and refrigerate until ready to serve.
- Place shrimp in a large colander; run under cold water until defrosted. Pat dry with paper towels, put in a bowl, cover and refrigerate for at least 30 minutes or up to 6 hours before serving.
- Arrange shrimp on a platter and serve with remoulade.
