shrimp rémoulade
16 servings
| 2 pounds | easy peel jumbo shrimp |
| [BOIL] | |
| 1 gallon | water |
| ½ cup | kosher salt |
| ¼ cup | paprika |
| 1 teaspoon | cayenne pepper |
| 1 teaspoon | garlic powder |
| ¼ cup | fresh lemon juice |
| 4 | bay leaves |
| 1 | small onion, sliced ¼-inch thick |
| 1 head | garlic, halved crosswise |
| 1 | large thyme sprig |
| 1 tablespoon | black peppercorns |
| 1 tablespoon | ground coriander |
| [TO SERVE] | |
| 5 ounces | baby arugula |
| 1 recipe | Rémoulade |
- Combine ingredients for boil in large pot. Cover and simmer for 5 minutes.
- Add shrimp. Cover pot. Set timer for 10 minutes. (Turn off heat when simmer resumes.)
- Drain shrimp and chill until cold.
- To serve: Peel shrimp. Arrange on arugula. Serve with rémoulade.