Updated 11/06/2012 05:00 AM
Recipe: Shrimp Cocktail with Cajun Remoulade Sauce
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4 as appetizer
16-20 large raw shrimp with shells
2 slices lemon
1/4 tsp dried thyme or 3-4 sprigs fresh thyme
5-6 black peppercorns
1-2 bay leaves
cold water to cover shrimp
ice water bath for shocking cooked shrimp
for the remoulade:
1/4 large red pepper
1/2 large stalk celery
1 green onion
1/4 cup fresh parsley leaves
3/4 cup mayonnaise
2 Tbs Dijon mustard
2 Tbs ketchup
2 Tbs horseradish
2 tsp paprika
1/4 tsp ground cayenne
dash of Tabasco (optional)
Add the large raw shrimp, in the shell, to a deep stainless steel pot and add a couple of slices of lemon, a little sprinkling of dried thyme or fresh thyme if you have it, add a few black peppercorns and a bay leaf or two. Then add just enough cold water to cover everything and turn the heat to high.
The idea with this technique is that the shrimp will gently cook as the water is coming to a boil, and they'll be done just as the water does come to a boil. You'll want to get an ice water bath ready to go while that's happening.
Just as the water comes to a boil, scoop the shrimp out and into the water bath to stop the cooking process.
Use a food processor to make the remoulade by combining 1/4 large red pepper, 1/2 stalk celery, 1 green onion, 1/4 cup fresh parsley leaves, 3/4 cup mayonnaise, 2 Tbs Dijon mustard, 2 Tbs ketchup, 2 Tbs horseradish, 2 tsp paprika and 1/4 tsp ground cayenne and puree everything until it is nice and smooth.
Spoon the remoulade sauce onto plates and top with cooked, chilled, peeled shrimp.
Obviously you'll need to peel the shrimp at some point and, if you're not serving them right away, you can cool the cooking liquid down completely and then store the shrimp in that (still in their shells) in the fridge, even overnight, for more flavor.