Shrimp Remoulade

Ingredients

• ¾ cup mayonnaise
• 2 tablespoons whole-grain mustard
• 2 tablespoons dill pickle relish
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 1 clove garlic, minced
• 1.5 pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• ½ teaspoon salt and black pepper

Instructions

1. 1

   In a small bowl, whisk together the mayonnaise, whole-grain mustard, dill pickle relish, paprika, cayenne pepper, and minced garlic until the mixture looks uniform and pale orange.

2. 2

   Taste a tiny spoonful and add more salt or cayenne if you want it spicier or saltier, then set the sauce aside in the bowl.

3. 3

   Pat the shrimp dry with paper towels by laying them on a clean paper towel, placing another on top, and pressing gently for 15 seconds per batch.

4. 4

   Sprinkle the salt and black pepper evenly over all the shrimp and toss gently with your hands until each shrimp is lightly coated.

5. 5

   Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the shrimp to the hot oil in a single layer and let them sit without stirring for 90 seconds until the bottom surface turns opaque and pale pink.

7. 7

   Flip each shrimp with tongs and cook the other side for 60 to 90 seconds until the entire shrimp is opaque and curled into a C shape.

8. 8

   Slide the cooked shrimp onto a clean plate and let them cool for 2 minutes until you can touch them without burning your fingers.

9. 9

   Spoon the remoulade sauce into a small serving bowl and arrange the cooled shrimp on a platter around it, or stir the shrimp directly into the sauce if you prefer.

Tools you’ll need

• small mixing bowl
• whisk
• paper towels
• 12-inch skillet
• tongs
• spoon
• clean plate

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