Pickled Shrimp with Red Remoulade
INGREDIENTS
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Pickled Shrimp with Red Remoulade
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0 Ratings
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Serve this supertangy, creamy remoulade alongside the shrimp for dipping, or toss the shrimp in the sauce and pile onto a split croissant as they do at the Pontchartrain Hotel's Bayou Bar in New Orleans.
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Slideshow: More Shrimp Appetizer Recipes
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Active: 25 MIN Total Time: 1 HR Servings: 12
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KEY: Hors d'oeuvres, Appetizers
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Ingredients
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pickled shrimp
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1 small onion, quartered
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1 quart distilled white vinegar
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1 cup sugar
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1/4 cup kosher salt
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3 thyme sprigs
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2 garlic cloves, crushed
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1 tablespoon crushed red pepper
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2 teaspoons mustard seeds
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2 teaspoons fennel seeds
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2 whole cloves
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24 jumbo shell-on shrimp (2 1/4 pounds)
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remoulade
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1 celery rib, finely chopped
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1 cup mayonnaise
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1/2 cup Creole or stone-ground mustard
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1/4 cup ketchup
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2 tablespoons jarred horseradish
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2 tablespoons hot sauce
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2 teaspoons celery salt
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1 teaspoon finely grated garlic
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Kosher salt
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Lemon wedges, for serving
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