Name: Shrimp Rémoulade
Total time: 1 h 45 min
Ingredients: 1 1/2 pounds jumbo shrimp , peeled, deveined, and tails removed; Salt and pepper; 2/3 cup mayonnaise; 1/4 cup finely chopped celery; 1/4 cup finely chopped green bell pepper; 3 tablespoons minced cornichons; 2 scallions , sliced thin; 1 tablespoon lemon juice; 1 1/2 teaspoons prepared horseradish , drained; 1 teaspoon spicy brown mustard; 1 teaspoon ketchup; 1 garlic clove , minced; 1/2 teaspoon paprika; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon cayenne pepper; 1/2 head Bibb lettuce (4 ounces), leaves separated and torn; Lemon wedges; Hot sauce

Why This Recipe Works

This New Orleans appetizer showcases plump, juicy shrimp in a creamy, tangy sauce. To ensure perfectly cooked shrimp, we started them in cold water, brought the water to a simmer, and then immediately killed the heat and covered the pot. Doctoring store-bought mayonnaise with tangy lemon juice, briny cornichons, spicy brown mustard, and horseradish made for a pungent rémoulade sauce. And letting the shrimp sit in the sauce allowed the mild seafood flavor to blend with the bright sauce.

Before You Begin

We prefer shrimp not treated with sodium or preservatives such as sodium tripolyphosphate (STPP). Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If using treated shrimp, reduce the salt in step 1 to 1/2 teaspoon.

Instructions

For the shrimp: Combine 3 cups cold water, shrimp, and 1 1/2 teaspoons salt in Dutch oven. Set pot over medium-high heat and cook, stirring occasionally, until water registers 170 degrees and shrimp are just beginning to turn pink, 5 to 7 minutes.

Remove pot from heat, cover, and let sit until shrimp are completely pink and firm, about 5 minutes. Drain shrimp in colander. Rinse shrimp under cold water, then pat dry with paper towels. Transfer shrimp to large bowl and refrigerate until ready to use.

For the rémoulade: Combine all ingredients in bowl.

Fold rémoulade into shrimp until combined. Season with salt and pepper to taste. Cover and refrigerate to let flavors blend, about 1 hour. Serve over lettuce with lemon wedges and hot sauce.